Rhubarb Sorbet Vegan 

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500 g rhubarb
120 g sugar
120 g water
5 g lemon juice
10 g vanilla bean

Recipe preparation

(1) Cut the rhubarb into pieces (do not peel), cut open the vanilla pod and scrape out the pulp. Mix all the ingredients, bring to the boil in a saucepan and let it simmer. Remove the vanilla bean and leave to cool. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) Pacotize® twice times if necessary.