Imagine a dessert so incredibly delicious and guilt-free that it transforms your summer days into a burst of pure, natural sweetness! This Strawberry Rhubarb Sorbet isn't just another frozen treat - it's a game-changing dessert that proves healthy can be absolutely heavenly. Packed with fresh, vibrant fruits and sweetened naturally with maple syrup, this gluten-free and refined sugar-free sorbet will make your taste buds dance with joy while keeping your wellness goals perfectly intact.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 2 cups fresh strawberries, hulled
- 1 cup rhubarb, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Begin by preparing your ingredients. Hull the fresh strawberries, removing the green tops and any blemishes. Rinse them under cool water and set aside.
- Next, prepare the rhubarb. Rinse the rhubarb stalks thoroughly, then chop them into small pieces, about 1-inch long. Ensure that you only use the tender parts, discarding any tough or woody sections.
- In a medium mixing bowl, combine the hulled strawberries and chopped rhubarb. Use a fork or potato masher to gently mash the fruits together until they are well combined but still slightly chunky.
- Add the maple syrup to the fruit mixture. This will provide sweetness without refined sugar. Mix thoroughly to ensure the syrup is evenly distributed throughout the strawberries and rhubarb.
- Next, add the tablespoon of lemon juice to the mixture. This will enhance the flavors and add a refreshing tang. Stir well to combine all the ingredients.
- Transfer the fruit mixture to a blender or food processor. Blend on high speed until the mixture is smooth and creamy. If you prefer a chunkier texture, blend for a shorter time or pulse the mixture.
- Once blended, taste the sorbet mixture. If you desire more sweetness, you can add a little more maple syrup and blend again to incorporate it.
- Pour the blended mixture into a shallow, freezer-safe container. Spread it out evenly to help it freeze more uniformly.
- Place the container in the freezer. Allow the sorbet to freeze for at least 4 hours, or until it is firm enough to scoop.
- When ready to serve, remove the sorbet from the freezer and let it sit at room temperature for about 5 minutes to soften slightly. Use a scoop or spoon to serve the sorbet into bowls.
- Enjoy your refreshing Strawberry Rhubarb Sorbet, a delightful gluten-free and refined sugar-free dessert!
Tips
- • Use the freshest, ripest strawberries and rhubarb for maximum flavor intensity • Freeze your serving bowls beforehand to keep the sorbet colder for longer • For an extra smooth texture, strain the mixture before freezing to remove any fibrous bits • If you don't have a blender, you can mash the fruits by hand for a more rustic texture • Experiment with adding fresh mint or a splash of vanilla extract for unique flavor variations • For a creamier consistency, let the sorbet sit at room temperature for 3-5 minutes before serving • Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals
Nutrition Facts
Calories: 70kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
