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rhubarb sorbet no sugar gaps whole30 paleo

Rhubarb Sorbet - Sugar-Free, GAPS, Paleo Recipe

Kayla Ruetten
Cool down with this refreshing Sugar-Free Rhubarb Sorbet! Made with real fruit and no refined sugar, this Paleo and GAPS-friendly recipe is tart, sweet, and perfect for healthy summer snacking. A gut-friendly frozen dessert that’s easy to make and naturally delicious!
5 from 1 vote
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Equipment

  • sauce pan
  • immersion blender
  • ice cream maker

Ingredients
  

  • 4 cups rhubarb (chopped)
  • 3 cups raspberries (frozen or fresh - about 24 oz)
  • 1.5 cups water
  • 1.5 cups honey
  • 3 pcs limes (optional)

Instructions
 

  • In a sauce pan, bring water to a boil.
  • Add rhubarb to boiling water and cook for 5 minutes.
  • Add raspberries to boiling water and rhubarb, cooking for another 3 minutes.
  • Remove sauce pan from heat.
  • Stir honey into sauce pan.
  • Squeeze juice from 3 limes into sauce pan and stir (optional).
  • Use an immersion/stick blender (or add mixture into a regular blender when cooled), blend the mixture until smooth.
  • Freeze the mixture for 1 hour, stir it, and freeze again.
  • Continue freezing and stirring the mixture every 30 minutes for the next 2 hours to achieve the best consistency. If preferred, you can pour the cooled mixture into an ice cream churn instead.
  • Scoop and serve.

Notes

    • Lime juice gives this sorbet a bit of a tang and flavor dimension. You can also omit the limes for a slightly sweeter flavor.
    • You can substitute any in season berries for the raspberries, such as strawberries, blackberries, blueberries, etc.
    • If you do have an ice cream maker, adding the cooled ingredients to the churn will produce a fluffier sorbet, but this is not necessary.
    • If you freeze this recipe for future use, allow it to thaw about 10 minutes for easier scooping and serving.
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