Strawberry and rhubarb sorbet is a delicious and refreshing dessert. It's easy to make, and perfect to serve on hot summer days.
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This rhubarb and strawberry sorbet recipe is easier to make than you might think, and it makes for a fun activity for the kids. Sorbet is like the healthier version of ice cream, without the added cream and sugar, which means that it's better suited as a weekday treat.
🍨 What is sorbet?
Sorbet is water based ice. It's served and enjoyed like ice cream, but is made without any cream or milk. It's less filling than ice cream, which makes it a great dessert.
Many people enjoy sorbets primarily in the summer. It's a cold and refreshing treat, and the flavors are amazing when made with in season fruits.
Sorbets are typically made with water, a sweetener such as honey or sugar, and fruits or berries. These are pureed to a smooth consistency, and frozen.
You might find that an ice cream machine can be helpful to ensure that the sorbet freezes evenly, but it's not strictly necessary.
🥘 Ingredients
All you need to make a delicious strawberry and rhubarb sorbet is strawberries, rhubarb, honey (or other sweetener), water and lemon juice.
Strawberries and rhubarb: These are the main ingredients, and what give the sorbet its flavors. The sweetness of the strawberries are great with the tart and sour rhubarb. These are summer flavors at its best!
Honey: Simply adds a little more sweetness. Honey can be omitted, or you can replace it with agave syrup, date syrup, sugar or stevia.
Lemon juice: Adds a hint of zest to the sorbet. Optional.
Water: Improves the texture.
It's also easy to adjust the flavors by adding small amounts of other ingredients. Try adding finely chopped fresh basil or mint, or vanilla extract!
🔪 Instructions
Add cleaned strawberries and diced rhubarb to a pot or sauce pan along with honey and water. Bring it to a simmer, and leave it to simmer under a lid for about 5 minutes or until the rhubarb has softened.
Transfer the fruit mixture to a food processor along with the lemon juice, and pulse into a smooth puree. Pour into an ice cream maker and follow the instructions on the appliance.
If you don't have an ice cream maker, you should pour it into a freezer safe container and place it in the freezer. Stir through the sorbet every 30 minutes for the first 3 hours to allow it to freeze through evenly. After 3-4 hours it should be ready to serve, or you can leave it frozen for up to several months.
💭 Top tips
Here's my best tips to make a fantastic rhubarb strawberry sorbet:
- Make sure that the rhubarb pieces have softened completely before adding them to the food processor. This will make the puree sweeter, and give the sorbet a better texture.
- Use fresh, in season fruits for the best flavor!
- Feel free to make a big batch and freeze it down in portion sizes. This recipe is great for using up a surplus of rhubarb or strawberries!
- Strawberry rhubarb sorbet can also be thawed and served as a smoothie or sauce on top of other desserts. It's super versatile!
🥗 Serving suggestions
Sorbet is usually served in a bowl or ice cream cones. Serve it as a treat, or as dessert.
It's often served as is, but you can also serve it with toppings such as freshly chopped mint, chocolate chips or whipped cream.
You can also serve strawberry and rhubarb sorbet with a warm dessert like Norwegian apple cake, or caramelized oven baked bananas.
🍲 Leftovers
Strawberry and rhubarb sorbet can be stored in the freezer for up to 3 months. Make sure to keep it in a freezer safe container to prevent freezer burn.
When you remove the sorbet from the freezer to eat it, it will often thaw slightly. When it refreezes, ice crystals might form on the top layer. To prevent this, you should avoid allowing it to thaw too much before placing it back in the fridge between servings.
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📋 Frequently asked questions
Can I use frozen strawberries or rhubarb? - Absolutely! Both fresh and frozen fruit work well for this recipe.
Recipe
Strawberry and Rhubarb Sorbet
Ingredients
- 14 oz strawberries (400 g)
- 14 oz rhubarb (400 g)
- 2 tablespoon honey
- 3 tablespoon water
- 1 tablespoon lemon juice
Instructions
- Add cleaned strawberries and diced rhubarb to a pot or sauce pan along with honey and water. Bring it to a simmer, and leave it to simmer under a lid for about 5 minutes or until the rhubarb has softened.
- Transfer the fruit mixture to a food processor along with the lemon juice, and pulse into a smooth puree. Pour into an ice cream maker and follow the instructions on the appliance.
- If you don’t have an ice cream maker, you should pour it into a freezer safe container and place it in the freezer. Stir through the sorbet every 30 minutes for the first 3 hours to allow it to freeze through evenly. After 3-4 hours it should be ready to serve, or you can leave it frozen for up to several months.
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