If you are looking for low fat ice cream recipes, there are normally a few kinds that pop up. People are starting to wonder about sherbet or sherbet and more. I think it doesn’t matter at all. For me, if I’m looking for low fat ice cream recipes, the technical details don’t matter, as long as it’s low fat and tasty, I’m happy.
So if you’re looking for low-fat ice cream recipes, and you’re like me, here is a very tasty sorbet that will delight your guests. It will always be one of the quintessential fun dessert recipes.
Rhubarb and orange water ice cream
12 oz rhubarb
1 medium orange
1 tablespoon of clear honey
1 teaspoon (1 sachet) of gelatin powder
Orange slices for garnish
Cut the rhubarb and cut it into 1-inch lengths.
Put the slices in a saucepan without adding water.
Finely grate the orange zest and squeeze out the juice.
Add about half of the orange juice and all of the grated rhubarb crust to the pan and simmer until the rhubarb is just tender.
Stir in the honey.
Heat the remaining orange juice and sprinkle with gelatin to dissolve it.
Stir in the rhubarb.
Place the mixture in the cylinder of an ice cream maker and freeze according to the manufacturer’s instructions.
Or if you don’t have an ice cream maker, follow these steps:
Turn the entire mixture into a rigid freezer container and freeze for about 2 hours until melted.
Remove the mixture from the freezer and beat it well to break up the ice crystals.
Return to freezer and freeze again until firm.
Let the water ice soften slightly at room temperature before serving.
About Rhubarb: Most forced pink rhubarb is naturally sweet enough, but if yours isn’t, you can add more honey, sugar, or artificial sweetener to taste.
It’s a delicious dessert after a heavy meal. So even in winter when we serve big and rich meals so often, it will make a tasty dessert. But, if of course you should not only serve it as a dessert, it will also be very tasty to clean the palate b between courses.