Rhubarb Sorbet

This next Monday is Memorial day if you’ve forgotten, with that being the kick off to summer everyone is sure to start looking for lighter and cooler summer treats. Summer in Florida is slow for work meaning I will have plenty of time to keep preparing recipes and working on new flavor combinations for easy and enjoyable summer entertainment.

In the meantime I’m making use of late spring fruits such as Rhubarb, cherries, mango’s, and strawberries. This is my first time using Rhubarb and I wasn’t sure what to do with it. I just did a strawberry jam recently so that idea was out. I’m trying to avert from making pies and cakes because between Brandon and I we don’t eat enough sweets and it would just go to waste. I did some research and after a little planning decided to make a sorbet. It’s an effortless project and the results are sure to make you happy. The weather down here has been getting hotter by the minute and my friends and family up northΒ  say its starting to get hot as well. Nothing goes better with the heat than the delightful smooth texture of a frozen treat. Did I mention this is a healthier alternative to ice cream? I love ice cream myself but sometimes depending on the area your in, heat and dairy don’t mix. The only downfall to this recipe is you have to have an ice cream maker to make the sorbet. If you don’t have one you can look up other options on how to make a sorbet minus the machine. Or you can make popsicles, another great way to cool off!



-1 Cup granulated sugar

-1 Cup water

-3 Tablespoons fresh lemon juice

-1 Pound fresh Rhubarb (or frozen) cut into 1 inch pieces

-2 Tablespoons light corn syrup

Method of Prep:

-Combine lemon juice, sugar and water in a pot over low heat and stir until sugar dissolves.

-Bring to a boil, add in Rhubarb, and cook until tender, about 5 minutes.

<<–Let Rhubarb simmer, don’t boil it!

-In a food processor or blender puree mixture then stir in corn syrup.

-Set in refrigerator and let cool down.

-Add into ice cream machine and churn according to directions, about 20 minutes.

-place in a plastic container and place in freezer for 4 hours before serving.




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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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