Roasted Rhubarb and Strawberry Sorbet - No Churn
An easy, no churn sorbet recipe using roasted rhubarb and strawberries
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.