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Ingredients
for
6
Rhubarb Sorbet with Pomegranate
25 min., ready in 4 h. 25 min.
Time:
Ingredientsfor
- Ingredients
- 26 ozs Rhubarb
- 9 ozs Rosé
- 3 ½ ozs honey
- 4 Tbsps pomegranates
- 1 egg white
- Thyme flower (for garnish)
Preparation
1.
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.
2.
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.
3.
Arrange the rhubarb sorbet in glasses and serve garnished with thyme flowers.
Healthy, because
Healthy, because
This delicious summertime treat gains an adult kick with the addition of rose.
Even smarter
Even smarter
Stir a little thyme into the mixture for added flavor.