Strawberry and rhubarb sherbet
120 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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.
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