STRAWBERRY RHUBARB SHERBET
Makes about 1 quart
Servings 8
Calories 205kcal
Equipment
- small heavy bottom pot
- food processor or heavy duty blender
- ice cream machine
Ingredients
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Sherbet
- 12 ounces thinly sliced rhubarb
- ½ cup simple syrup
- 12 ounces strawberries hulled and halved
- 2 cups low-fat lactose-free milk or dairy-free milk such as coconut or almond
Instructions
Simple Syrup
- Combine the sugar and water in the small pot and bring to a boil. Reduce heat to a simmer and continue to cook until all of the sugar is dissolved, about 5 minutes. Reserve ½ cup of the syrup and transfer the rest to a bowl to cool completely. Store in a plastic squeeze bottle in the refrigerator.
Cook the Rhubarb
- Stir the thinly sliced rhubarb with the simple syrup and bring to a boil. Reduce heat to a simmer and cook, covered, until the rhubarb is very tender, about 5 minutes. Remove from heat and allow to cool to room temperature. You can make this one day ahead and store in the refrigerator.
Mix the Sherbet
- Process/blend the cooked rhubarb and syrup with the strawberries and lactose-free lowfat milk until smooth.
- Freeze in your ice cream maker according to the manufacturers directions. Transfer to a plastic freezer container and freeze for about 2 hours before serving. Sherbet may need to sit at room temperature for 5 minutes before serving if it’s hard.
Nutrition
Calories: 205kcal | Carbohydrates: 48g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 44mg | Potassium: 283mg | Fiber: 2g | Sugar: 46g | Vitamin A: 104IU | Vitamin C: 29mg | Calcium: 117mg | Iron: 1mg