Rhubarb sorbet

Name: Rhubarb sorbet
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 600 ml Rhubarb juice (unsweetened); 300 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 Protein; 100 ml Lemon juice; 500 g Strawberries; 4 TABLESPOONS Strawberry liqueur; 4-6 Rhubarb Rods

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

600 ml Rhubarb juice (unsweetened)
300 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 Protein
100 ml Lemon juice
500 g Strawberries
4 TABLESPOONS Strawberry liqueur
4-6 Rhubarb Rods

Directions

1
Bring the rhubarb juice, sugar and lemon zest to the boil briefly while stirring. Leave to cool. Beat egg white until stiff. Mix cooled rhubarb juice, lemon juice and beaten egg whites. Pour into a bowl and let it freeze for about 90 minutes.
2
Stir well and freeze for another 30 minutes. Then form into small balls with the scoop and freeze for another 30 minutes. In the meantime wash, clean and quarter the strawberries. Sprinkle with strawberry liqueur and leave to stand. Serve the sorbet balls and strawberries in portions, each decorated with a delicate rhubarb stick
3
With 6 people: