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.
Servings: 4
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
- 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.
- Add strawberries and rhubarb mixture to blender and puree (we did it in two batches because it doesn't all fit in our blender).
- Pour in bowl, add lemon juice and stir.
- 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
Notes:
- Our ice cream maker takes twenty minutes then we put it into containers and freeze for another 12 hours in the freezer.
- 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.
