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.
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.
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.
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