The sweetness of the strawberries is happily married here to the rhubarb's tartness.
3 stalks | rhubarb | 300 g | |
1 cup | sugar | 200 g | |
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
1 1/2 cup | water | 375 mL | |
2 1/4 cups | strawberries | 360 g | |
1 | egg whites | 2 tbsp |
A blender and a mixer will be very useful for this recipe.
Egg whites previously set aside in the refrigerator from another preparation may be used in this recipe.
After 7-10 days in the freezer, the sorbet will crystallize. In order to obtain a smooth consistency again, you may take the sorbet out of the freezer, bring it to room temperature, then repeat the stirring and freezing operations.
per 1 serving (120 g)
Amount % Daily Value |
Calories 100 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 24 g 8 % |
Fibre 1 g 5 % |
Sugars 22 g |
Net Carbs 23 g |
Protein 1 g |
Vitamin A 1 % |
Vitamin C 39 % |
Calcium 2 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | 0 |
Other Foods | 1 ½ |