2 cups rhubarb puree
2 cups sorbet syrup*
1 tbsp lemon juice
1 egg white
- Mix rhubarb puree wiht sorbet syrup and lemon juice.
- Spin in ice cream maker with an egg white.
*sorbet syrup
2 cups sugar
3 cups water
ΒΌ cup lemon juice
- Cook sugar, water, and lemon juice at a boil for 5 minutes. Remove from heat and chill before using.