Rhubarb Sorbet With Rose Syrup is a refined but simple dessert that’s perfect for warm days. Rhubarb Sorbet With Rose Syrup has a vibrant pink hue, a tart-sweet profile and a delicate floral twist from the rose syrup which makes it a beautifully feminine and refreshing dessert. It is a perfect dessert option for summer or dinner parties. It could also be a great choice for color themed parties such as hen dos, baby showers, birthday parties or pink parties!
Why You’ll Love This Rhubarb Sorbet
This rhubarb sorbet is designed for those who appreciate elegant, minimal-ingredient recipes that deliver complex flavor. The rhubarb’s natural tanginess balances beautifully with sugar and a touch of floral rose, creating a sorbet that’s light, aromatic, and not overly sweet.
This dessert is also completely dairy-free, vegan-friendly, and gluten-free, making it a versatile choice for nearly any guest. 
If you love experimenting with seasonal fruits or enjoy homemade frozen desserts with a gourmet flair, this is the perfect addition to your recipe collection. It’s quick to make, stunning in presentation, and easy to store.
Ingredients Needed For Rhubarb Sorbet With Rose Syrup
This recipe keeps it simple with just four ingredients:
- 500 g (13oz) rhubarb, sliced thinly – skins left on for added color and depth.
- 125 g (4½ oz / ⅔ cup) sugar – regular granulated works perfectly.
- 80 ml (3fl oz / ⅓ cup) water
- 2 tablespoons rose syrup (or 1 teaspoon rosewater for a subtler floral note)
The combination of tart rhubarb with the sweet and perfumed rose is unexpected but utterly delightful.
Equipment You’ll Need
To make the perfect batch of rhubarb sorbet, you’ll want to gather the following kitchen tools:
- Medium saucepan with lid
- Food processor or immersion (stick) blender
- Fine mesh sieve (optional, for extra smoothness)
- Ice cream maker or freezer-safe container with a lid
- Silicone spatula or spoon
- Measuring cups and spoons
- Airtight container for storage
Optional: citrus zester if you’d like to add a hint of lemon zest as a garnish.
How to Make Rhubarb Sorbet
Step 1: Prepare and Cook the Rhubarb
In a medium saucepan, combine the sliced rhubarb, water, sugar, and rose syrup. Cover and bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat slightly and let it simmer for 10–12 minutes, or until the rhubarb is completely softened and starting to fall apart.
Note: Stir occasionally to ensure the sugar doesn’t burn on the bottom and everything cooks evenly. The mixture should become fragrant and lightly syrupy.
What to expect: The rhubarb will break down into a soft, stringy pulp. The color will deepen into a rich pink depending on the variety of rhubarb used.
Step 2: Blend Until Smooth
Allow the cooked mixture to cool to room temperature—this usually takes 15–20 minutes. Once cool, transfer to a food processor or use a stick blender directly in the saucepan to purée the mixture until velvety smooth.
Optional but recommended: For an ultra-smooth texture, press the purée through a fine mesh sieve to remove fibrous bits. This step is especially helpful if your rhubarb variety has particularly tough strings.
Step 3: Churn the Sorbet
With an ice cream maker: Pour the purée into your ice cream maker and churn according to the manufacturer’s instructions—this typically takes 10–15 minutes. You’ll know it’s ready when the sorbet has thickened and formed soft peaks.
Without an ice cream maker: Pour the purée into a shallow, freezer-safe container with a lid. Freeze for 30 minutes, then take it out and stir vigorously with a fork or spoon to break up ice crystals. Repeat every 30 minutes for the next 2 hours. This manual method gives you a more granita-like texture but is still beautifully refreshing.
Step 4: Freeze to Set
Once churned, transfer the sorbet to a sturdy, airtight container and freeze for at least 2 more hours to firm up completely. When ready to serve, allow the sorbet to sit at room temperature for about 5–10 minutes to soften slightly for easier scooping.
Texture tip: The final texture should be smooth, spoonable, and slightly icy—not rock solid or icy-chunky. If it’s too hard, let it thaw gently; avoid microwaving.
Storage and Shelf Life Of Rhubarb Sorbet With Rose Syrup
Store leftover rhubarb sorbet in an airtight container in the freezer for up to 2 weeks. Place a piece of parchment paper directly on the surface of the sorbet to prevent ice crystals from forming and maintain that luscious texture.
Flavor Variations and Substitutions
- Rose Substitutions: If rose syrup isn’t your thing, try elderflower cordial, orange blossom water, or a few drops of vanilla extract for a new twist.
- Citrus Twist: Add the zest of one lemon or orange during the cooking process for added brightness.
- Herbal Note: A small sprig of thyme or basil simmered with the rhubarb adds a subtle, savory undertone. Just be sure to remove the herbs before blending.
- Rhubarb & Strawberry: Mix in 100g of fresh or frozen strawberries with the rhubarb for a more classic fruit pairing.
What Not to Do
- Don’t skip cooling before blending: Hot purée in a sealed blender can cause pressure build-up which can lead to a cracked blender, potential mess or injury.
- Don’t overboil the mixture: This can cause the sugar to caramelize or burn, throwing off the flavor.
- Don’t expect ice cream texture: Sorbet is meant to be lighter and icier – not creamy. If you’re after a creamier texture, consider adding a spoonful of corn syrup or a splash of vodka to reduce crystallization.
What to Serve with Rhubarb Sorbet
This sorbet is an ideal stand-alone dessert, but it also shines when paired with:
- Shortbread or almond biscotti for texture
- Prosecco or rosé wine for a chic adult treat (or even as a float!)
- A dollop of vanilla whipped cream or Greek yogurt for contrast
- Fresh berries, especially raspberries or strawberries, for a sweet-tart balance
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! If using frozen rhubarb, there’s no need to thaw it first. Just add it to the pan and extend the cooking time by 3–5 minutes to account for extra water content.
What if I don’t have rose syrup?
You can substitute 1 teaspoon of rosewater or skip the floral note entirely and replace it with vanilla or citrus zest.
How do I know when the sorbet is done churning?
It should have the consistency of soft-serve ice cream—thick but scoopable. If using the manual freeze-and-stir method, the texture will be a little more coarse but still light and delicious.
Can I make this recipe refined sugar-free?
Yes, substitute the sugar with maple syrup or agave nectar, but keep in mind the texture may become softer due to the liquid sweeteners. Adjust quantity to taste.
This rhubarb sorbet with rose syrup is the kind of dessert that feels like a secret treasure: simple to prepare, stunning to look at, and unforgettable in flavor. The tartness of rhubarb dances with the floral elegance of rose, creating a frozen dessert that’s light, aromatic, and completely luxurious. Whether served at a dinner party or enjoyed quietly in your garden with a spoon, it’s a moment of indulgence worth savoring.
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Recipe Details
Rhubarb Sorbet with Rose Syrup Recipe
Description
The rhubarb’s natural tanginess balances beautifully with sugar and a touch of floral rose, creating a sorbet that’s light, aromatic, and not overly sweet.
Ingredients Needed
Instructions
Step 1: Prepare and Cook the Rhubarb
-
In a medium saucepan, combine the sliced rhubarb, water, sugar, and rose syrup. Cover and bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat slightly and let it simmer for 10–12 minutes, or until the rhubarb is completely softened and starting to fall apart.
-
Note: Stir occasionally to ensure the sugar doesn’t burn on the bottom and everything cooks evenly. The mixture should become fragrant and lightly syrupy.
-
What to expect: The rhubarb will break down into a soft, stringy pulp. The color will deepen into a rich pink depending on the variety of rhubarb used.
Step 2: Blend Until Smooth
-
Allow the cooked mixture to cool to room temperature—this usually takes 15–20 minutes. Once cool, transfer to a food processor or use a stick blender directly in the saucepan to purée the mixture until velvety smooth.
-
Optional but recommended: For an ultra-smooth texture, press the purée through a fine mesh sieve to remove fibrous bits. This step is especially helpful if your rhubarb variety has particularly tough strings.
Step 3: Churn the Sorbet
-
With an ice cream maker: Pour the purée into your ice cream maker and churn according to the manufacturer’s instructions—this typically takes 10–15 minutes. You’ll know it’s ready when the sorbet has thickened and formed soft peaks.
-
Without an ice cream maker: Pour the purée into a shallow, freezer-safe container with a lid. Freeze for 30 minutes, then take it out and stir vigorously with a fork or spoon to break up ice crystals. Repeat every 30 minutes for the next 2 hours. This manual method gives you a more granita-like texture but is still beautifully refreshing.
Step 4: Freeze to Set
-
Once churned, transfer the sorbet to a sturdy, airtight container and freeze for at least 2 more hours to firm up completely. When ready to serve, allow the sorbet to sit at room temperature for about 5–10 minutes to soften slightly for easier scooping.
-
Texture tip: The final texture should be smooth, spoonable, and slightly icy—not rock solid or icy-chunky. If it’s too hard, let it thaw gently; avoid microwaving.
Note
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! If using frozen rhubarb, there’s no need to thaw it first. Just add it to the pan and extend the cooking time by 3–5 minutes to account for extra water content.
What if I don’t have rose syrup?
You can substitute 1 teaspoon of rosewater or skip the floral note entirely and replace it with vanilla or citrus zest.
How do I know when the sorbet is done churning?
It should have the consistency of soft-serve ice cream—thick but scoopable. If using the manual freeze-and-stir method, the texture will be a little more coarse but still light and delicious.
Can I make this recipe refined sugar-free?
Yes, substitute the sugar with maple syrup or agave nectar, but keep in mind the texture may become softer due to the liquid sweeteners. Adjust quantity to taste.
