Only five ingredients needed for this Easy Strawberry and Rhubarb Sorbet. No churn, refined sugar free and gluten free too!
Look at that colour! You’d think I’d added half a bottle of food colouring and a mountain of sugar – but this whole tin of sorbet only contains 4 tablespoons of honey for sweetness.
The honey is added to counteract the tartness of the rhubarb. The rest of the sweetness comes from beautifully ripe, sweet strawberries. I do kind of like my sorbet to have a bit of a zing to it, so it also includes a squeeze of fresh lime juice. You could leave it out and reduce the honey slightly, but I find it adds an extra flavour dimension.
Aside from that, I only add in a splash of water. That’s it – 5 ingredients for a yummy and pretty-good-for-you dessert.
I’m not keen on giving it the ‘healthy’ label – these days it’s hard to say what’s actually healthy and what isn’t….
- There are those who add superfood-type ingredients to a recipe (like chia seeds and avocado to cakes), whilst still leaving some of the naughtier ingredients in there.
- Then there are those who replace some naughtier ingredients with superfood-type ingredients (like replacing refined sugar with bananas, dates or raw honey).
- And then there are those who use only superfood-type ingredients, and other unprocessed/organic/nutrient-rich ingredients in their recipes.
I probably fall into category one and two sometimes, and occasionally 3.
In my opinion, a good balance of different food groups (including treats!) is the best approach for body and mind. Of course I could just be saying that because I ate a couple of Oreos whilst writing this, and I’m making excuses for being naughty ????
But coming back to the sorbet – it does taste like a treat! I think that’s a bonus if it happily replaces a bar of chocolate or a brownie for a snack. I’m going to take these little wins when I can.
It does taste rather good scooped and dropped into a glass of prosecco too. Just sayin….
Easy Strawberry and Rhubarb Sorbet Recipe:
Easy Strawberry and Rhubarb Sorbet
- 3 medium stalks fresh rhubarb washed and chopped
- 4 tbsp honey
- 4 tbsp water
- 400 g 14oz chopped strawberries
- Juice of ½ a lime
- Place the rhubarb into a pan with the honey and water. Bring to the boil, then place a lid on the pan and simmer for 10 minutes.
- Add in the strawberries and simmer for a further 10 minutes then remove from the heat and stir in the lime juice. Carefully blend the mixture, using a stick blender.
- Pass the mixture through a sieve to remove the strawberry seeds, and pour into a freeze-proof container (a bread tin works well).
- Freeze for one hour, and then stir. Freeze for a further 2 hours, stirring every 20-30 minutes to break up large chunks of ice.
- You can serve at this point. If storing the freezer for another time, take out of the freezer 15 minutes before serving to let it soften slightly.