Ingredients for 6 - 8 pieces:
8 rhubarb stalks
100 g sugar
200 ml white wine
50 ml peach liqueur (ersw. juice)
1 handful of horned violets
Preparation:
Clean the rhubarb, wash and cut into small pieces. Sprinkle with sugar, add white wine and simmer for 15 - 20 minutes. Press through a sieve and leave to cool. Add liqueur and flowers. Pour into small popsicle. When the sorbet starts to freeze, put the sticks in and allow to freeze completely.
Preparation time approx. 35 minutes (plus waiting time).
Nutritional values per piece approx.:
Calories: 107
joules: 449
Protein: 0,2 g
Fat: 0,0 g
Carbohydrates: 17.5 g
