Strawberry Rhubarb Sorbet
Ingredients
- 2 lbs rhubarb, leaves removed, washed and chopped into 1/2
- 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 it straight away in a sealed container
If your rhubarb is older and fibrous, or if you don't want the odd streak of fruit, then straining is for you
Otherwise, straining isn't necessary
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
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
Sorbet can be made without an ice cream maker
It will be just as delicious, but not as light in texture