Rhubarb and Strawberry Sorbet

Name: Rhubarb and Strawberry Sorbet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: approximately 750 ml (3 cups)
Ingredients: 4 cups (1 litre) sliced fresh rhubarb; 2 cups (500 ml) fresh strawberries, halved; 1 1/4 cups (310 ml) sugar; 2 tablespoons (30 ml) lemon juice; 2 tablespoons (30 ml) water

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Preparation 20 min
Cooking 10 min
Chilling 2 h
Freezing 2 h
Makes approximately 750 ml (3 cups)

The cool sorbet texture highlights rhubarb’s brightness and the fragrance of fresh strawberries. First cooked to concentrate its flavour, the fruit is puréed and churned into a smooth, refreshing frozen treat. Light and tangy, it’s just the thing for warm afternoons.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 4 cups (1 litre) sliced fresh rhubarb
- 2 cups (500 ml) fresh strawberries, halved
- 1 1/4 cups (310 ml) sugar
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) water

Preparation

- In a large saucepan, combine all the ingredients and bring to a boil, stirring frequently. Simmer gently for 6 to 8 minutes or until the fruit are tender.
- In a blender, purée the fruit until smooth. Strain if desired. Let cool. Cover and refrigerate until completely chilled, about 2 hours.
- Churn the sorbet in an ice cream maker, according to manufacturer's instructions. Freeze.

Note from Ricardo

If you don’t have an ice cream maker, freeze the rhubarb and strawberry mixture in a pyrex dish lined with plastic wrap. Unmould and remove the plastic wrap. Cut into cubes and purée in a food processor. Return to the freezer immediately. However good, the texture of the sorbet will be coarser.

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