Rhubarb Sorbet Recipe

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Ingredients

Count

Nutrition

174

Calories

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Ingredients:

Serving

1 cup plus 2 tbsp sugar
1 cup water
3 tbsp fresh lemon juice
1 lb fresh rhubarb or frozen, thawed, drained , cut into 1-inch pieces
2 tbsp light corn syrup

Directions:

Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.16 Kcal (729 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	10.99mg	0%
Potassium	134.94mg	3%
Total Carbs	44.94g	15%
Sugars	39.35g	157%
Dietary Fiber	2.27g	9%
Protein	1.13g	2%
Vitamin C	10.1mg	17%
Calcium	228.3mg	23%

Amount Per 100 g
Calories	77.38 Kcal (324 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4.88mg	0%
Potassium	59.95mg	3%
Total Carbs	19.97g	15%
Sugars	17.48g	157%
Dietary Fiber	1.01g	9%
Protein	0.5g	2%
Vitamin C	4.5mg	17%
Calcium	101.4mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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