Desserts, Vegan

Rhubarb and Cardamom Sorbet

Cooking method:

Ninja Ice Cream Maker NC300
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Freeze Time: 24 hours
  • Total time: 24h 25 mins
  • Skill Medium
  • Serves 4 people

Rhubarb and Cardamom Sorbet

TIP: If you like your sorbet slightly tangier, swap the orange half for a lemon half.

NOTE: If your freezer is set to a very cold temperature, the sorbet may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.


Tip: Allergy Advice

This dish contains the following allergens: Sulphites


  • 400g rhubarb, trimmed and chopped into 2cm pieces
  • 50g caster sugar
  • 1 tbsp golden syrup
  • 50ml water
  • 6 cardamom pods, crushed
  • Juice of 1/2 an orange
  • 1 tbsp vodka

Cooking mode

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  • Step 1

    Put the rhubarb, sugar, golden syrup, water and cardamon pods in a medium saucepan over a medium heat. Cook, stirring occasionally, for 10–12 minutes, or until the rhubarb has completely broken down to a puree. Leave to cool.

  • Step 2

    Once mixture has cooled, discard cardamom pods. Add the orange juice and vodka, and stir well to combine.

  • Step 3

    Pour mixture into the tub. Place storage lid on tub and freeze for 24 hours.

  • Step 4

    Remove tub from freezer and remove lid. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 5

    Select SORBET.

  • Step 6

    Once processing is complete, remove sorbet from tub and serve immediately.