Refreshing Raspberry Rhubarb Sorbet (Naturally Sweetened!)
Make a vibrant and Refreshing Raspberry Rhubarb Sorbet! This easy recipe features a sweet-tart combination of rhubarb and raspberries, naturally sweetened with honey and churned to perfection.
Ingredients
(Based on 1x column, yields about 1 quart)
- ▢ 12 ounces (340g) rhubarb, chopped into ½-inch pieces
- ▢ 6 ounces (170g) raspberries (fresh or frozen)
- ▢ ½ cup (120 ml) water
- ▢ 1 cup (340g) honey (or less, to taste)
- ▢ 1 teaspoon vanilla extract
Instructions
1. Freeze Your Ice Cream Maker Bowl:
- This is the most crucial first step! Place the freezer bowl of your ice cream maker into the coldest part of your freezer. Freeze it for at least 12-24 hours, or according to your manufacturer’s instructions, to ensure it is completely frozen solid.
2. Cook the Fruit Base:
- In a large saucepan, combine the chopped rhubarb, raspberries, ½ cup of water, and 1 cup of honey.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, lower the heat to maintain a steady simmer. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the rhubarb is very soft, translucent, and has broken down completely.
- Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract.
3. Blend and Strain the Sorbet Base:
- Allow the hot fruit mixture to cool at room temperature for about 10-15 minutes, so it’s safer to handle for blending.
- Carefully transfer the slightly cooled mixture to a blender or food processor. Process until the mixture is completely smooth.
- Place a fine-mesh sieve over a clean bowl. Pour the blended fruit mixture through the sieve, using a spatula to press the liquid through and separate it from the solids. This step removes the raspberry seeds and any tough rhubarb fibers, ensuring a silky-smooth sorbet.
- Discard the solids left in the sieve.
4. Chill the Base Thoroughly:
- Cover the bowl containing the strained sorbet base with plastic wrap.
- Chill the base in the refrigerator for at least 3-4 hours, or preferably overnight, until it is completely cold. A thoroughly chilled base will churn much more effectively and result in a better texture.
5. Churn the Sorbet:
- Once the sorbet base is very cold and your ice cream maker bowl is frozen solid, assemble your ice cream maker.
- Turn the machine on to its churn/mix setting.
- While the machine is running, pour the chilled raspberry rhubarb sorbet base into the frozen, churning bowl.
- Churn according to your manufacturer’s instructions, typically for 20-30 minutes, or until the sorbet has thickened to the consistency of a very thick, soft slushy or soft-serve.
6. Final Freeze and Serve:
- Transfer the freshly churned sorbet to an airtight, freezer-safe container.
- Place the container in the freezer for at least 4-6 hours to allow the sorbet to “ripen” and firm up to a hard, scoopable consistency.
- Scoop into bowls or cones and enjoy this vibrant, refreshing sorbet! It will keep well for about 2 weeks in the freezer.