Strawberry-Rhubarb Sorbet

The Perfect Scoop

• Ready In: 1 hr 20 mins
• Yields: 1 quart

Ingredients

• 12  ounces rhubarb
• 2⁄3 cup water
• 3⁄4 cup sugar
• 10  ounces fresh strawberries, rinsed and hulled
• 1⁄2 teaspoon fresh lemon juice

Directions

1. Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
2. Put rhubarb, water, and sugar in a saucepan; bring to a boil.
3. Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
4. Remove from heat and let cool to room temperature.
5. Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
6. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s directions.