Rhubarb Nectarine Sorbet
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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