With the heat of the summer months upon us, sorbet is always a refreshing and healthy treat for the taste buds. This homemade strawberry rhubarb sorbet recipe is full of natural ingredients and powerful antioxidants for some top-notch health and beauty benefits.
This time of year is the perfect time to take advantage of the plentiful supply of fresh, local produce, while also exposing our palates to a few unfamiliar fruits and vegetables. This recipe contains a number of quality ingredients, including sweet strawberries, tangy rhubarb and soothing ginger, which will keep your skin glowing all summer long.
There is nothing more radiating than a flawless complexion and skin that glows. Due to the extremely high vitamin C content in strawberries and rhubarb, you can get your shine on this summer and eat your way to a clearer complexion. Vitamin C promotes the formation of collagen; a protein that enhances elasticity and firmness of the skin.
In addition to a flawless complextion, nothing brings more peace of mind than knowing that the ingredients are doing wonders for you physically aside from just tasting good. Strawberries also contain an enzyme called malic acid that helps remove stains and whiten teeth. Who knew that a summer sorbet could be the answer for pearly whites that sparkle in the sunshine
The best part about this sorbet is that you can satisfy your sweet tooth without any added sugar. Typically with desserts, added sugar usually takes center stage and pushes fiber aside. This recipe is one of those rare finds that contains 2 grams of fiber with zero added sugar! This is great news for the health conscious consumers because fiber helps increase feelings of fullness and helps you stay slim for swimsuit season.
Strawberry Banana Rhubarb Ginger Sorbet Recipe
Makes 5 servings—Serving Size: ½ cup
½ cup rhubarb, diced
1 cup orange juice
1 cup frozen banana slices, firmly packed (about 2 bananas, peeled and sliced)
2 cups (10 ounces) frozen strawberries, cut in half
1 teaspoon fresh ginger, minced
In small pot, simmer rhubarb in orange juice for 15 minutes until tender. Strain and reserve both the cooked rhubarb and juice. In a blender, combine frozen strawberries, banana, ginger, rhubarb and ¼ cup of reserved juice. Blend until smooth and serve or freeze for a harder consistency.
Let us know how you like it! And don’t forget to leave a link back to our own blog too if you have one via the commentluv feature here on the site.
Until next time,