Honeyed Strawberry - Rhubarb Sorbet
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 26.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 0.4 g
View full nutritional breakdown of Honeyed Strawberry - Rhubarb Sorbet calories by ingredient
Introduction
I adapted this from David Lebovitz's "The Perfect Scoop" for a great "welcome-back-spring" treat without the refined sugars. Just a touch of honey and some stevia extract are all it takes! Makes 1 1/2 quarts. I adapted this from David Lebovitz's "The Perfect Scoop" for a great "welcome-back-spring" treat without the refined sugars. Just a touch of honey and some stevia extract are all it takes! Makes 1 1/2 quarts.Number of Servings: 12
Ingredients
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3/4 lb rhubarb, chopped
2/3 cup water
2 tbsp honey
1/4 tsp Stevia extract powder
10 oz fresh (or thawed frozen) strawberries
1/2 tsp lemon juice
Directions
In a medium pot, bring the rhubarb, water, honey and stevia to a boil.
Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 6-8 minutes. Cool to room temperature.
Transfer to a blender or food processor with the strawberries and lemon juice. Puree until smooth.
Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 6-8 minutes. Cool to room temperature.
Transfer to a blender or food processor with the strawberries and lemon juice. Puree until smooth.
Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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