Homemade Strawberry Rhubarb Sorbet
Ingredients
- 2 lbs rhubarb, leaves removed, washed and chopped into 1/2" pieces
- 1 lb strawberries, washed and hulled
- 1 1/2 cups granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp salt
Preparation
Combine all of the ingredients in a medium sized pot over medium heat.
Bring to a simmer, stirring frequently to prevent burning.
Cook just until the rhubarb softens, about 5 minutes.
Remove from heat and purée in a blender or with an immersion blender.
If using a blender, do so in batches so the mixture doesn't overflow and burn you.
At this point, you can either strain the purée by pressing it through a fine mesh sieve to remove any remaining fibers, or you can refrigerate it straight away in a sealed container.
Chill the purée for 2-3 hours, or until cold.
Pour into the ice cream maker and churn according to the manufacturer's instructions.
Transfer it to a 9"x5" loaf pan and freeze until firm and scoopable, about 3 hours.
To serve, dip an ice cream scoop into a cup of very hot water, wipe dry and then scoop.
Store in a sealed container in the freezer away from the door for up to 2 weeks.
Notes
Sorbet can be made without an ice cream maker. It will be just as delicious, but not as light in texture.
