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Rhubarb Sorbet

Perfect Rhubarb sorbet

Rhubarb Sorbet
  • 740g Rhubarb

  • 185g Fructose 

  • 44g Inverted Sugar - Trimoline 

  • 30g Grenadine Syrup - Monin 



  1. Bake rhubarb in deep trays at 170C, 100% humidity, full fan, 15-20 min., until soft.

  2. Remove from the oven and mix straight away with the remaining ingredients. Macerate 1 hour at room temperature.

  3. Blend at maximum speed for 5 minutes.

  4. Pass and adjust with rhubarb juice to 23 Brix.

  5. Churn.

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