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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 104.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.8 g

View full nutritional breakdown of Rhubarb Nectarine Sorbet calories by ingredient
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Rhubarb Nectarine Sorbet

Submitted by: SUPERDUPERKERRY

Introduction

Trying to use up some Rhubarb that is taking up tons of room in my freezer! Paired it with what I had in the fridge, a couple Nectarines. Delicious! Trying to use up some Rhubarb that is taking up tons of room in my freezer! Paired it with what I had in the fridge, a couple Nectarines. Delicious!
Number of Servings: 8

Ingredients

    Rhubarb, 3 cup, diced (1" inch pieces)
    Nectarines, 2 fruit (2-1/2" dia)
    Water, tap, 1 cup (8 fl oz)
    Granulated Sugar, .75 cup
    Light Corn Syrup, .75 tbsp (optional)

Directions

Put a 11x7 baking pan in the freezer.
If your rhubarb is frozen like mine was, defrost and put in a colander to drain. Press rhubarb gently to get out extra water.
Peel nectarines and dice in to 1/2"-1" pieces.
In a pot, add water, lemon juice and sugar on high until sugar is dissolved.
Add fruit to pot, reduce heat a tad and simmer mixture 10 minutes, or until rhubarb pieces are soft.
Pour fruit mixture in a blender, and puree. You can add the Light Corn Syrup to the mixture now if you choose. It will help with the consistency of the sorbet.
Pour fruit puree into baking pan and return it back to the freezer.
About once an hour for the next three hours, take the pan from the freezer, and with a fork or whisk or whatever you have handy, mash up whatever has frozen, make sure to get the fruit stuck to the sides of the pan.
After three hours, it should be the right consistency and able to be served! You can put it in containers and store it for 3-4 days before ice crystals start to form.
Makes 8 - 1/2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KERRYLEIGH8.






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