Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet, this is an easy no-churn sorbet made with only a few ingredients like strawberries, rhubarb, lemon juice, sugar, and water.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 12

Freezing time: 6

Total Time: 57

Servings: Servings

Calories: 79kcal

Author: Dawn

Ingredients

4 cups rhubarb chopped
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
2 cups strawberry sliced

Instructions

In a medium saucepan combine the chopped rhubarb, sugar, water, and lemon juice and heat over medium heat. Cook until the rhubarb is soft, about 10 to 12 minutes. Cool completely. This step can be completed the day before.
Slice the strawberries and combine with the cooled rhubarb. Using an immersible blender or a blender to process the ingredients until they are pureed.
Pour into a bread pan, cover with aluminum foil, and place in the freezer. Stir the ingredients for the first couple of hours about every 30 minutes, until the ingredients start to freeze completely

Nutrition

Calories: 79kcal