Sunday, May 24, 2009

Strawberry Rhubarb Sorbet

I wasn't planning on offering a recipe today, but I made a dessert that came out so good I had to share it. Like the other recipes I've blogged, this is easy to make, but it does require a few specialized pieces of kitchen equipment: a food processor and an ice cream maker, and patience. Also, although this does contain alot of sugar, the main ingredients are real fruit, so it does have some nutritional value.

1 cup of Sugar
1 cup of Water
2 stalks of Rhubarb
2 guarts of Strawberries
half a Lemon

Before you do anything else, make sure the bowl for your ice cream maker is properly chilled, place it in the freezer the night before you plan to use your ice cream maker.

Over med-high heat combine 1 cup of sugar and 1 cup of water in a sauce pan. Bring to a boil, and allow to boil until all the sugar is dissolved, 1-2 minutes. You have just made a simple syrup.

While the syrup is cooking, slice your rhubarb into 1/2 inch pieces. Add to the boiling simple syrup. Turn down to a simmer, and leave until the rhubarb is soft. Then, with a wooden or silicon spoon, mash the rhubarb against the side of the pan. Warning: the rhubarb will smell terrible while it is cooking, this is normal and your sorbet will not taste bad.

Cut up your strawberries; chop off the tops, and any soft spots, and cut into large chunks. Puree your strawberries in the food processor.

In a non reactive bowl, combine the strawberry puree, the rhubarb simple syrup, and the juice from half a lemon. Stir well. Place in the refrigerator to chill for at least 5 hrs.

Once everything is properly chilled, set up your ice cream maker, and pour in the puree mixture. Let the ice cream maker do its thing, and in about half an hour you should have a frosty sorbet.

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