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Saint Jimmy
Rhubarb sorbet with strawberries
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Ingredients
Directions
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Boil the rhubarb with the orange juice and 100 ml of water for about 10 minutes until the rhubarb is soft.
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Allow to cool and pour in the icing sugar and chopped fresh mint.
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Spoon the rhubarb mixture in a low freezer box and put in the freezer.
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Stir after 1 hour to prevent the formation of large ice crystals. Repeat this again and freeze a total of at least 3 hours.
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Spoon bread rolls of the sorbet ice into glasses and spread the strawberries over it.
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Mix the honey with the balsamic vinegar and drizzle the ice cream with it.
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Grind black pepper and garnish with a mint leaf.
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Nutrition
176Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs13% DV39g
Fiber0% DV0g
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