Strawberry and rhubarb sherbet

120 min
Suitable for vegans
Type of dish: Ice creams and sorbets
Temperature: Cold
Seasonal period: All year
Allergens:
Soy
Soy
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Frozen rhubarb purée 0.075 kg
Frozen strawberry purée 0.075 kg
Sugar 0.038 kg
Ice cream stabiliser 5.0 g
Elaboration
  • Mix the strawberry and rhubarb pulp while cold and add the mixed sugar with the sorbet stabilizer.
  • Butter in the ice cream machine.

 

Nutritional information (1 portion)
Energy
39.0
kcal
Carbohydrates
9.67
g
Proteins
0.24
g
Lipids
0.11
g
Fiber 0.6 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 16.8 mg
Iron 0.15 mg
Zinc 0.03 mg
Vitamin A 0.15 ug
Vitamin C 10.2 g
Folic acid 3.0 ug
Salt (Sodium) 0.45 mg
Sugars 8.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.