Strawberry Rhubarb Sorbet

A couple of years ago for Christmas, our gift for our whole family was an ice cream maker. We have since used it hundreds of times and come up with lots of recipes for seasonal foods! When our strawberry and rhubarb were ready to harvest, I made several versions of strawberry rhubarb sorbet. I love the strong fruity flavors of sorbet and this version had the best color and taste.

What is Sorbet?

Sorbet is made from two ingredients, fruit and sugar. The fruit and sugar are then churned like ice cream to make a smooth uniform texture. In this recipe, I use strawberry and rhubarb as my fruit (even though rhubarb is technically a vegetable) and sugar to make the sorbet.

What type of sugar should you use in a strawberry rhubarb sorbet?

You can use almost any type of sugar in most sorbets. However, for this particular one, I strongly recommend using plain organic cane sugar. I generally prefer more natural sugars like honey and maple syrup, but the strawberry and rhubarb in this recipe is too delicate and are easily over powered by honey and maple syrup flavors. I’m speaking from experience, I tried honey first it was so strong!

Can I make Sorbet without an Ice Cream Maker?

You can absolutely make this strawberry rhubarb sorbet without an ice cream maker. The ice cream maker improves the texture and scoop ability, but it isn’t necessary. After blending pour in a freezer safe container and place in freezer. If you want to improve the texture without an ice cream maker, stir it every few hours as it’s freezing.

If you want to invest in an ice cream maker, we bought THIS one and THESE containers to freeze it in.

How to Make Strawberry Rhubarb Sorbet

Learn more about how to grow strawberries organically HERE.

Strawberry Rhubarb Sorbet

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

•  1 lb rhubarb,  chopped in 1/2 inch pieces (stems only, the leaves are poisonous)
• 2/3 cup water
• 1 cup sugar, more or less depending on sweetness of berries
• 1 1/2 lbs strawberries, hulled
• 1 1/2 teaspoons lemon juice

Instructions

1. Place rhubarb, water, and sugar in a saucepan and bring to a boil. Turn down heat and let simmer for 5 minutes, stirring often until the rhubarb is soft. Once it's done let it cool for 10 minutes.
2. Add strawberries and rhubarb mixture to blender and puree (we did it in two batches because it doesn't all fit in our blender).
3. Pour in bowl, add lemon juice and stir.
4. Chill for several hours in the refrigerator until very cold then freeze in ice cream maker, according to manufacturers instructions.  Serve with fresh strawberries!

 

Notes

1. Our ice cream maker takes twenty minutes then we put it into containers and freeze for another 12 hours in the freezer. 2. This recipe would also make delicious strawberry rhubarb popsicles. Instead of pouring it into a freezer container, pour into popsicle molds with sticks. When it's time to eat, remove from the freezer and run the mold under warm water just long enough until it the popsicle slides out easily.