Vegan Rhubarb Sorbet
A refreshing sorbet with the flavors of Nordic summer.
Prep Time10 mins
Churning Time30 mins
Servings: 600 g (5/6 people)
- 200 g fresh or frozen rhubarb
- 2 tbsp lemon juice 30 ml
- Zest of half a lemon
- 4 cardamom pods
- 500 ml of water
- 4 tbsp agave syrup 120g (or honey for a non vegan version)
With the help of a knife or a mortar, lightly crush the cardamom pods, in order to open them and release the seeds.
Place the cardamom pods into a dry saucepan and lightly roast them.
Chop the rhubarb stalks and add them into the pan with lemon juice and zest, agave syrup and 100 ml of water.
Bring to boil and boil for 5 minutes, mixing every once in a while.
Remove the cardamom pods. With an immersion blender or a blender, blend the rhubarb sauce until smooth.
Add the rest of the water (400 ml), mix and sieve the sauce.
Let the rhubarb juice cool off completely.
Power the ice cream machine and pour the juice into it. The sorbet will be ready within 30 minutes.
Remember that many ice cream machines need to be cooled for at least 18 hours before their utilization!
Don’t throw away the rhubarb pulp after you’ll have sieved the juice! It can be used as a delicious jam.