Apple-Rhubarb Sorbet
Ингредиенты
- 4 cups (520 g) frozen rhubarb, thawed (see note)
- 1 cup (250 ml) unsweetened applesauce
- 1 cup (210 g) sugar
- ¼ cup (60 ml) clear corn syrup
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
Инструкция
- In a blender, purée all of the ingredients until smooth. Strain through a sieve set over a bowl, pressing with the back of a ladle to extract as much liquid as possible.
- Pour the liquid into an ice cream maker. Churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 2 hours or until firm. If needed, let sit out at room temperature for a few minutes before serving.
