Rhubarb Sorbet

Rhubarb Sorbet

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Kay Long-Martin


Fresh and pretty. It's hard to imagine a more refreshing dessert on a hot day!


★★★★★ 1 vote

15 Min
2 Hr


  • 3 to 4 c
    rhubarb, chopped (about 4-5 stalks)
  • 2 c
  • 1/4 c
    lemon juice
  • 1/4 c
    orange juice, fresh
  • 1 1/3 c
  • ·
    zest of one orange
  • 2 tsp
    grated fresh ginger
  • 2 Tbsp
    light corn syrup
  • 1 Tbsp

How to Make Rhubarb Sorbet


  1. Mix all ingredients EXCEPT the corn syrup and vodka in a large saucepan and bring to a boil. Reduce heat to a simmer and cook about 5 minutes or until the rhubarb is soft.
  2. Let cool and puree in a blender until smooth.
  3. Strain through a fine mesh strainer and discard the pulp.
  4. Stir in corn syrup and vodka.
  5. Cover and refrigerate until chilled (or chill in an ice bath). Freeze according to your ice cream maker's instructions.
  6. Enjoy!

Printable Recipe Card

About Rhubarb Sorbet

Course/Dish: Ice Cream & Ices
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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