Friday, May 26, 2017

Rhubarb Sorbet - Phases 2 and 3

Summer is almost here! It will be hot and this is a sweet treat that you can eat unlimited on phases 2 and 3- it's a veggie! Cool and refreshing. You can change up the flavor by adding fresh mint leaves, or lemon zest instead of the lime in the recipe- or both! 

If you have an ice cream maker, this will be a bit smoother and "creamier" but having the machine isn't necessary. Just freeze it in a bowl, and stir every hour or so. 


Rhubarb Sorbet
Phase 2 and 3

2 1/2 cups fresh or frozen rhubarb
1 cup xylitol (*see notes about stevia)
1/2 cup water
Zest of 1/2 lime

Place it all in a sauce pan and cook over medium heat until the rhubarb is soft. Cool. Pour into blender and process until smooth. Taste and add more sweetener or lime zest if you like. 
Pour into a container to freeze, or process according to manufacturer's instructions for ice cream maker. 

*Note: if you want to use stevia, cook rhubarb, water and lime zest until soft. Blend, cool. Stir in 2-3T powdered stevia. Taste. Add more if you need. Freeze as instructed above. 


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