Strawberry Rhubarb Sorbet
Vibrating with summer-fresh flavour and colour, this beautiful sorbet seems so rich that you could be fooled into thinking that it's ice cream.
Servings: 4 cups (1 L)
Ingredients:
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3 cups (750 mL) chopped rhubarb (fresh or thawed)
1 cup (250 mL) granulated sugar
2 cups (500 mL) strawberries (fresh or thawed)
Preparation:
In saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are released. Stir in sugar. Increase heat to medium; cover and cook for about 5 minutes or until tender. Let cool.
In food processor, purée rhubarb with strawberries until smooth. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.
Break up into chunks and transfer to food processor; purée until smooth. Place in chilled airtight container and freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer's instructions.) Store in freezer for up to 1 day.
Additional Information
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Tip: Serve Strawberry Rhubarb Sorbet with a scattering of sliced fresh strawberries overtop.
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