Ingredients
8
8 servings
- •1 pound chopped fresh rhubarb
- •2 cups water
- •1 cup white sugar
- •2 teaspoons finely grated fresh lemon zest
- •¼ teaspoon finely chopped fresh ginger
- •1 pinch salt
Instructions
- Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
- Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
- Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 109
- Carbohydrate: 28g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 26g
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