Roasted Rhubarb Strawberry Sorbet – No Churn Recipe
This Roasted Rhubarb Strawberry Sorbet is an absolute delight. It takes minimal effort for a punchy, beautifully colourful dessert. It also just has a few ingredients, needing only strawberries (fresh or frozen!), rhubarb, water and honey. You don’t need a fancy ice cream machine to make it, although I would recommend a food processor for the very best results. It’s a little on the sour side so if you like super sweet desserts make sure to add a little extra honey. If you do add more honey, make sure to taste it before adding more. As this recipe contains honey, it is not vegan however you can substitute maple syrup or agave syrup to veganize it.
So how do I make this Roasted Rhubarb Strawberry Sorbet Recipe from scratch?
This recipe is very simple, with some of the steps being optional.
To begin, add the rhubarb and strawberries to an oven safe, deep sided tray/dish. Roast for 25-30 minutes until the fruit is soft and juicy. Allow to cool.
Next, add the roasted fruit and juices, honey and water to a blender, food processor or a tall jug if you are using a hand blender. Blend for 1-2 minutes until completely smooth. Pour into a cake tin, loaf tin or any freezer safe container. Freeze for 3-4 hours until solid.
The next steps are optional because at this stage, you could easily just serve the sorbet as is. However, if you’d like it softer and more scoopable you can follow these steps. Remove the sorbet from the freezer and allow to thaw for 10-15 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth. Transfer back into the container and freeze for another 45-60 minutes before serving.
Frequently Asked Questions
You can use either! I used fresh strawberries which tend to be a bit more on the sour side than if you get frozen strawberries. The key is to taste the sorbet mix before freezing for sweetness as fruits can vary wildly in sweetness levels. Add more or less honey depending on your taste
Absolutely. Replace the honey with maple syrup or agave syrup to make it vegan.
No, this recipe does not contain dairy! Or any kind of gluten. It does however, contain honey which makes it unsuitable for vegans.
This recipe recommends blending the sorbet after it is frozen. This helps break down the ice crystals to make a softer, more scoopable sorbet. However, this texture only lasts for a day or two. If you have leftovers from a week ago, I would recommend you blend the sorbet again in the food processor and place back into the freezer for 45-60 minutes before serving.
They are very similar as they both tend to include whole fruit or fresh fruit juice. However, sherbert tends to have dairy in it, whereas sorbet usually doesn’t.
Absolutely! Some of my favourite flavour additions include ginger (add fresh ginger to the fruit before roasting or add ground ginger to the sorbet when blending), vanilla, mint, cardamom or even coconut (replace water with coconut milk) or almond essence.
Looking for more Frozen Dessert Recipes? Check out my Frozen Desserts Category, here.
Roasted Rhubarb and Strawberry Sorbet – No Churn
Equipment
- 1 deep sided baking tray/dish
- 1 blender or food processor
- 1 Food processor
- 1 freezer safe container
Ingredients
- 200 grams rhubarb fresh or frozen
- 200 grams strawberries fresh or frozen
- 150 grams honey
- 200 grams water
Instructions
- Begin by preheating the oven to 190°c (380°f) or 180°c (360°f) if fan asssisted.
- Cut the rhubarb and strawberries into rough chunks and place into a deep sided baking tray/dish. Roast the fruit for 25-30 minutes until soft and juicy.
- Allow to cool slightly.
- Add the roasted fruit into a blender or food processor along with the honey and water. Blend together until completely smooth.
- Pour into a large, freezer safe container (I use an 8inch round cake tin) and freeze for 4 hours or until solid.
- The following steps are optional for a smooth, creamy and scoopable sorbet.
- Remove from the freezer and leave to thaw a little for 5-10 minutes at room temperature.
- Cut the frozen sorbet into large chunks and place into a food processor. Blend together for 4-5 minutes until smooth and creamy.
- Transfer back into a freezer safe container and freeze again for 1 hour until solid again. You can also serve immediately if you want a softer consistency.
- Allow to thaw at room temperature for 5 minutes before serving.
- Leftovers can be stored in the freezer tightly wrapped or in an airtight container for up to 3 months.
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