Strawberry-rhubarb sorbet is the perfect balance between the sweetness of strawberries and the slight tartness of rhubarb. This dessert is ideal for red fruit lovers looking for a touch of acidity.
Ingredients :
- 200 g fresh or frozen strawberries
- 200g of rhubarb (peeled and cut into pieces)
- 2 tablespoons agave syrup (or adjust to taste)
- 1 tablespoon of lemon juice
- 80 ml of water
- 1 small pinch of salt (optional)
Preparation :
- Prepare the rhubarb.
If you're using fresh rhubarb, peel it and cut it into small pieces. Cook the rhubarb pieces with a little water in a saucepan for about 10 minutes, until very tender. Let it cool before proceeding. - Blend the ingredients.
In a blender, combine the strawberries, cooked rhubarb, agave syrup, lemon juice, water, and a pinch of salt. Blend well until smooth and homogeneous. - Pour into the Ninja Creami container
transfers the preparation in the Ninja Creami container, taking care not to exceed the Max Fill . Then place the container in the freezer for 24 hours . - Churn with the Sorbet program.
Once the mixture is completely frozen, insert the container into the Ninja Creami and select the "Sorbet" . A few minutes later, you'll have a perfectly smooth and fruity sorbet. - Respin Tip:
If the texture is a little too firm after the first cycle, use the "Respin" and add about 30 ml of liquid (like water or a little more lemon juice) to smooth it out.
My Personal Tip:
This sorbet is delicious served with a few fresh strawberries or a drizzle of strawberry syrup to enhance the sweetness. For a crunchy contrast, you can also add toasted almond slivers or hazelnuts.
Strawberry-rhubarb sorbet is a fruity and refreshing dessert, perfect for those who love the combination of sweet and tangy flavors. Thanks to Ninja Creami, you'll get a smooth and silky texture every time. A perfect treat for summer days!
