Homemade strawberry rhubarb sorbet

Prep time 15 mins Total time 8 hrs Serves 8-10

What could be better than to celebrate the beginning of summer with some homemade strawberry rhubarb sorbet! Especially if it's super simple to make at home and requires no sorbet maker. 

- Marie des Neiges Magnan

 

 

Ingredients

 

  • 4 cups of diced rhubarb
  • 2 ½ cups strawberries in halves
  • 1 cup sugar
     
  • 2 tbsps lemon juice
  • 2 tbsps water
  • 1 egg white

Instructions

  • Combine all of the ingredients except for the egg white in a saucepan over medium-high heat and bring to boil.
  • Stir frequently in order to avoid fruit sticking to the bottom of the pan.
  • Lower the heat and let simmer for about 8 minutes while stirring. When fruits are tender, turn off the heat and let the mix cool.
  • In a blender, add first the fruits and then the egg white. Purée until smooth.
  • Pour the mixture into a glass baking dish lined with plastic wrap and store. Let the mix sit in the freezer for a minimum of 4 hours.
  • Then, remove the sorbet from the baking dish, remove the plastic wrap and cut it up into small pieces.
  • Once again, purée your sorbet mix in a blender until smooth. Put the mixture back into the mold and freeze again before serving.
  • Your delicious, fresh and healthy sorbet is ready to eat! Enjoy it in an ice-cream cone or in a bowl. 
  • Tip: Add some fresh strawberries as a topping for a little extra flavour and texture. Enjoy!