Strawberry-Rhubarb Sorbet
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Strawberry-Rhubarb Sorbet
Ingredients
- Strawberry - 3.5 oz
- Rhubarb - 8.8 oz
- Condensed Milk - 8 fl oz
- Milk - 7 fl oz
- Sugar - 6 tablespoons
- Natural Yogurt - 20 fl oz
- Meyer Lemon Juice - 1 teaspoon
- Chopped almonds - 3.5 oz
- Almond - 3 teaspoons
Step by Step guide
Step 1
Place wooden popsicle sticks in the freezer.
Step 2
Cook strawberries with 1 tablespoon of sugar and lemon juice for about 5 minutes.
Step 3
Reduce the mixture by half until it thickens to a syrup-like consistency.
Step 4
Insert the sticks into tall, chilled cups.
Step 5
Carefully pour the syrup into the cups, filling them about 3 centimeters high. Place in the freezer.
Step 6
Cook the rhubarb with the remaining sugar and water.
Step 7
Blend the rhubarb into a puree.
Step 8
Grind the almonds.
Step 9
Pour the almonds and condensed milk into a saucepan, heat, and bring to a boil.
Step 10
Cool the almond and condensed milk mixture.
Step 11
Mix the rhubarb, milk with almonds, and yogurt, then add the almond extract.
Step 12
Transfer to an ice cream maker or freezer (just remember to stir a few times).
Step 13
Pour the chilled mixture into the cups (with strawberry syrup).
Step 14
Pack it well and refrigerate overnight.
Step 15
Remove 15 minutes before serving.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.