Strawberry Rhubarb Sorbet
The Sorbet was so refreshing. We enjoyed every bite of this great treat. While I had expected a little more of the tartness reminiscent of rhubarb in the flavor, I wasn’t disappointed at all. This was a great sorbet and one that I will definitely make again.
1 tsp fresh squeezed lemon juice
Rinse, trim the ends of the rhubarb stalks and chop each stalk into 1/2-inch pieces. Place the rhubarb, sugar and water in a medium pot and bring to a boil. Reduce to a simmer and cook for five minutes, until the rhubarb is tender and cooked through. Remove the heat. Allow the rhubarb to cool to room temperature.
Place the strawberry quarters into a blender. Add the cooled rhubarb mixture and lemon juice. Puree until very smooth. Chill the mixture in the refrigerator until very cold – about 2 to 3 hours or overnight.
Process the mixture in your ice cream maker according to the manufacturers instructions.
