Rhubarb Sorbet with Pomegranate
7,1 / 10
ready in 4 h. 25 min.
This delicious summertime treat gains an adult kick with the addition of rose.
Stir a little thyme into the mixture for added flavor.
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- 26 ozs Rhubarb
- 9 ozs Rosé
- 3 ½ ozs honey
- 4 Tbsps pomegranates
- 1 egg white
- Thyme flower (for garnish)
How healthy are the main ingredients?Rhubarbhoneypomegranate
Rinse, peel and cut the rhubarb into small pieces. In a saucepan bring the wine and 1/2 cup
of water to a boil. Add the rhubarb and simmer until tender, about 10 minutes.
Strain the rhubarb through a seive into a bowl. Stir in the honey and refrigerate. Stir in pomegranate syrup. Whisk the egg white and fold into the rhubarb mixture. Freeze in an ice cream machine or in a bowl, stirring occasionally to prevent ice crystals from forming, for at least 4 hours.
Arrange the rhubarb sorbet in glasses and serve garnished with thyme flowers.