Apple-Rhubarb Sorbet

Name: Apple-Rhubarb Sorbet
Prep time: 15 min
Total time: 15 min
Yield: 4 cups (1 litre)
Ingredients: 4 cups (520 g) frozen rhubarb, thawed (see note); 1 cup (250 ml) unsweetened applesauce; 1 cup (210 g) sugar; ¼ cup (60 ml) clear corn syrup; 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) water

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Preparation 15 MIN

Freezing 2 H
Servings 1
Makes 4 cups (1 litre)

Ingredients
Preparation

Ingredients

4 cups (520 g) frozen rhubarb, thawed (see note)
1 cup (250 ml) unsweetened applesauce
1 cup (210 g) sugar
¼ cup (60 ml) clear corn syrup
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) water

Preparation

In a blender, purée all of the ingredients until smooth. Strain through a sieve set over a bowl, pressing with the back of a ladle to extract as much liquid as possible.
Pour the liquid into an ice cream maker. Churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
Transfer to an airtight container and freeze for 2 hours or until firm. If needed, let sit out at room temperature for a few minutes before serving.

Note

We prefer frozen rhubarb in this recipe because it’s easier to purée, and the liquid stays cold before being churned into sorbet. If you are using fresh rhubarb, freeze it for 2 hours before adding it to the blender.

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