Fresh Rhubarb Sorbet
with Pomegranate
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 grams Rhubarb
- 250 milliliters Rosé
- 100 grams honey
- 1 Tbsp pomegranates
- 1 whisked egg white
Preparation steps
1.
Rinse rhubarb, trim, peel and cut into small pieces. Boil the wine with 125 ml (approximately 1/2 cup) of water, add rhubarb and simmer for about 10 minutes. Then strain through a sieve, mix in the honey and refrigerate.
2.
Stir in grenadine and whisked egg whites and pour into the ice machine or the freezer (stirring occasionally and freezing for at least 4 hours).
3.
To serve, thaw the sorbet slightly, scoop with an ice cream scoop into balls and place in serving dishes.
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