This thirst-quenching Sparkling Rhubarb – Lemon Ice recipe strikes the perfect balance between sweet and tart.
- 1 cup diced rhubarb (fresh or frozen)
- 1 cup water
- ½ cup honey
- ½ cup vanilla sugar
- 1½ cups Prosecco (or sparkling wine of choice)
- 1 cup fresh lemon juice
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon table salt
Combine rhubarb, water, honey, and sugar in a medium saucepan, bring to a boil, then reduce to a simmer and cook until rhubarb is soft, about 5 minutes.
Transfer rhubarb mixture to a blender and blend until smooth then strain through a fine mesh sieve into a large bowl. Stir in Prosecco, lemon juice, cardamom (if using), and salt.
Ladle mixture into 3 ice cube trays and freeze at least 3 hours or up to 5 days.
Meanwhile, freeze a medium glass or metal bowl, food processor workbowl, and food processor blade at least 30 minutes. Attach workbowl and blade to food processor.
Working quickly, and with one tray at a time, use a dinner knife to loosen the cubes out of the trays and into the chilled workbowl. Pulse cubes until mixture is smooth and creamy, 18–20 pulses. Transfer mixture to chilled bowl and freeze while processing remaining 2 trays. Serve immediately, or transfer to an airtight container and freeze until ready to serve.
Sparkling Rhubarb – Lemon Ice lasts a few months in the freezer.
If you want just lemon ice, skip adding the rhubarb and cook the water, honey and sugar until sugar has dissolved. Add to lemon mixture and double the amount of lemon juice.
- Calories: 181
- Sugar: 40g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Lemon Ice, Rhubarb Recipe