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Easy Strawberry and Rhubarb Sorbet Recipe

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3.9 from 37 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A refreshing and easy-to-make strawberry and rhubarb sorbet that combines the tartness of rhubarb with the sweetness of strawberries and honey. Perfect for a light dessert or summer treat, this sorbet requires no ice cream maker and is made by simmering and blending fresh fruit before freezing.

Ingredients

For the Sorbet:

  • 3 medium stalks fresh rhubarb, washed and chopped
  • 4 tbsp honey
  • 4 tbsp water
  • 400 g (14 oz) chopped strawberries
  • Juice of ½ a lime

Instructions

  1. Simmer Rhubarb: Place the chopped rhubarb into a pan with the honey and water. Bring the mixture to a boil, then cover the pan with a lid and let it simmer gently for 10 minutes, allowing the rhubarb to soften and infuse the liquid.
  2. Add Strawberries and Simmer: Add the chopped strawberries to the pan and continue to simmer for an additional 10 minutes. Remove the pan from the heat and stir in the fresh lime juice to add a bright citrus flavor.
  3. Blend the Mixture: Use a stick blender to carefully blend the fruit mixture until smooth. This creates the base of your sorbet with a creamy texture from the blended fruit.
  4. Strain to Remove Seeds: Pour the blended mixture through a fine sieve to remove strawberry seeds, ensuring a smooth sorbet without any gritty texture. Collect the strained liquid into a freeze-proof container such as a loaf tin.
  5. Freeze and Stir: Place the container in the freezer for one hour. After an hour, stir the sorbet to break up any ice crystals. Continue freezing for another 2 hours, stirring every 20-30 minutes to maintain a smooth consistency and prevent large ice chunks from forming.
  6. Serve or Store: The sorbet can be served immediately after the final freezing stage. If storing it in the freezer for a later time, remove it 15 minutes before serving to allow it to soften slightly for easier scooping.

Notes

  • For a sweeter sorbet, add more honey according to taste before blending.
  • Stirring periodically during freezing is important to achieve a smooth texture without an ice cream maker.
  • This recipe is naturally gluten-free and vegetarian-friendly.
  • Use ripe, fragrant strawberries for the best flavor.
  • If a smoother texture is preferred, blend longer and strain carefully to remove all seeds.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/easy-strawberry-and-rhubarb-sorbet-recipe/