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Wednesday, September 4, 2013

Strawberry Rhubarb Sorbet

Sometimes sorbets, though they taste refreshing and bright, can lack that smooth mouth feel that makes ice cream so attractive. The stewed rhubarb in this recipe gives substance to the sorbet that feels almost creamy. In addition, this is a classic flavor combination in a summertime form.


Strawberry Rhubarb Sorbet

Source:  The Perfect Scoop  by David Lebovitz 
Yield: about a quart

12 ounces rhubarb, cut into 1/2 inch pieces (2 1/4 c)
2/3 c water
3/4 c sugar
10 ounces fresh strawberries, rinsed, hulled, and sliced (2 1/4c)
1/2 teas freshly squeezed lemon juice

Place the rhubarb, water, and sugar in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from heat and let cool to room temperature.

Puree strawberries, cooled rhubarb, and lemon juice in the food processor (I think you can skip slicing the strawberries if you have a good processor).

Chill mixture thoroughly (at least 6 hours) and freeze in your ice cream maker according to manufacturer's instructions.


I've never done it, but I see no reason you couldn't use frozen rhubarb.

For the prettiest sorbet use pink rhubarb although it makes little difference in flavor. Strawberries will keep the sorbet pink, though, if you can find only green rhubarb.

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