Strawberry-Rhubarb Sorbet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
  • Put rhubarb, water, and sugar in a saucepan; bring to a boil.
  • Decrease 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.
  • Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s directions.
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