Rhubarb Sorbet

This is an extremely delicious and refreshing sorbet. It’s not too sweet, but packed with flavor and ingredients that help kick some of the natural tartness in rhubarb out!

Rhubarb Sorbet

2 Cups Rhubarb, finely chopped

1/2 Cup Simple Syrup

Dash Of Kosher Salt

2 Teaspoons Red Wine Vinegar

  • Rinse all the rhubarb well to make sure all the dirt is washed off.
  • Make sure to trim the ends off the rhubarb.
  • Cut the smaller stalks in half lengthwise, then in small pieces.
  • The bigger stalks can be cut lengthwise in 4 pieces, then chop in small pieces.
  • Place all the chopped rhubarb in a Ziploc freezer bag, anywhere from several hours to 24 hours.
  • Make a simple syrup;
  • Bring equal parts granulated sugar and water to a boil in a small pot.
  • Turn off when all the sugar is dissolved, the mixture is slightly thickened and lightly coloured.
  • Place the frozen rhubarb in a food processor, with the simple syrup.
  • Add the kosher salt and red wine vinegar.
  • Continue processing until everything is fully blended.
  • Not all the rhubarb will blend at first, so make sure you take a spatula and push it into the mixture.
  • Place the fully blended mixture into a container and place in the freezer.
  • It may take several hours for it to fully freeze
  • Heat the ice cream scoop by placing it under hot water.

Rhubarb Sorbet, 4 Cups

  • 2 Cups Rhubarb, finely chopped
  • 1/2 Cup Simple Syrup
  • Dash Of Kosher Salt
  • 2 Teaspoons Red Wine Vinegar
  1. Rinse all the rhubarb well to make sure all the dirt is washed off.
  2. Make sure to trim the ends off the rhubarb.
  3. Cut the smaller stalks in half lengthwise, then in small pieces.
  4. The bigger stalks can be cut lengthwise in 4 pieces, then chop in small pieces.
  5. Place all the chopped rhubarb in a Ziploc freezer bag, anywhere from several hours to 24 hours.
  6. Make a simple syrup; bring equal parts granulated sugar and water to a boil in a small pot.
  7. Turn off when all the sugar is dissolved, the mixture is slightly thickened and lightly coloured.
  8. Place the frozen rhubarb in a food processor, with the simple syrup.
  9. Add the kosher salt and red wine vinegar.
  10. Continue processing until everything is fully blended.
  11. Not all the rhubarb will blend at first, so make sure you take a spatula and push it into the mixture.
  12. Place the fully blended mixture into a container and place in the freezer.
  13. It may take several hours for it to fully freeze
  14. Heat the ice cream scoop by placing it under hot water.

Make sure to enjoy at a picnic on a nice hot day! You can change the flavor of the simple syrup too! It’s really tasty to make a ginger simple syrup or even a lemon simple syrup!

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