Fresh Rhubarb Sorbet

with Pomegranate
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Fresh Rhubarb Sorbet
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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)
Calorie162 cal.(8 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates23 g(15 %)
Sugar added18 g(72 %)
Roughage6.1 g(20 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin K26.9 μg(45 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate7 μg(2 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium615 mg(15 %)
Calcium134 mg(13 %)
Magnesium27 mg(9 %)
Iron1.6 mg(11 %)
Iodine11 μg(6 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.1 g
Uric acid25 mg
Cholesterol0 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
750 grams Rhubarb
250 milliliters Rosé
100 grams honey
1 Tbsp pomegranates
1 whisked egg white
How healthy are the main ingredients?
Rhubarbhoneypomegranate

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.