Apple-Rhubarb Sorbet

Apple-Rhubarb Sorbet

  • Preparation 15 min
  • Freezing 2 h
  • Servings 1
  • Makes 4 cups (1 litre)
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

Preparation

Note from Ricardo

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.

Personal Note

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