I know, you’re probably thinking, “Sorbet? Isn’t that just fancy ice?” But trust me, this is a game-changer.
So there I was, tinkering with my new ice cream maker (late to the party, as usual), when it hit me – why not turn my favorite pie into a frosty treat? And boom! Strawberry Rhubarb Sorbet was born.
This Strawberry Rhubarb Sorbet is like summer in a bowl. It’s got that perfect balance of sweet strawberries and tart rhubarb that’ll make your taste buds do a happy dance. Plus, it’s smoother than a jazz saxophone solo – no icy chunks here, folks!
The best part? If you’re a garden guru like me, you can use your own homegrown strawberries and rhubarb. There’s something magical about watching those plants grow, then transforming them into this ruby-red delight. And let me tell you, fresh-picked berries take this Strawberry Rhubarb Sorbet to a whole new level of yum.
Now, I’m not saying this Strawberry Rhubarb Sorbet will replace good ol’ ice cream (let’s not get crazy here), but it’s a refreshing change of pace. It’s lighter, fruitier, and hey, you can pretend it’s healthy because there’s fruit in it, right?
So, next time the mercury’s rising and you’re craving something cool and fruity, give this Strawberry Rhubarb Sorbet a whirl.
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Homemade Strawberry Rhubarb Sorbet
A refreshing garden-to-table treat that combines the sweetness of strawberries with the tartness of rhubarb for a perfect summer dessert.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Desserts
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 cup rhubarb, chopped
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional, for added sweetness)
Instructions
- Prepare the Fruits: Start by washing the strawberries and rhubarb thoroughly. Hull and chop the strawberries, and chop the rhubarb into small pieces.
- Cook the Rhubarb: In a medium saucepan, combine the rhubarb, water, and sugar. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is very soft and the sugar is fully dissolved.
- Combine and Blend:
- Remove the saucepan from heat and let it cool slightly. Add the chopped strawberries to the mixture. If you like your sorbet extra sweet, you can stir in the honey at this point.
- Use a blender or an immersion blender to puree the mixture until smooth.
- Strain the Mixture: For a smoother sorbet, you can strain the mixture through a fine-mesh sieve to remove any seeds or fibrous bits. Press the mixture with a spatula to extract as much liquid as possible.
- Chill the Mixture: Transfer the mixture to a bowl and stir in the lemon juice. Cover and refrigerate until completely chilled, about 2-3 hours or overnight.
- Churn the Sorbet: Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Freeze and Serve:
- Transfer the churned sorbet to an airtight container and freeze for at least 2 hours, or until it reaches a scoopable consistency.
- Scoop the sorbet into bowls or cones, and enjoy the taste of your favorite pie transformed into a refreshing summer treat!
Now, I’ll let you in on a little secret – this Strawberry Rhubarb Sorbet isn’t just for dessert. On those mornings when it’s too hot to even think about cooking, I’ve been known to sneak a scoop or two for breakfast. I mean, it’s basically fruit, right? And let’s be honest, it’s probably healthier than half the cereals out there. Plus, it’s a great way to cool down before facing the day. Whether you’re serving it up after dinner, as a mid-day treat, or yes, even for breakfast (I won’t judge), this Strawberry Rhubarb Sorbet is sure to hit the spot. It’s like a little scoop of summer, any time you need it.
Have you guys tried making sorbet before? Or do you have any crazy flavor combos you think I should try next? Drop a comment below – I’ll give it a try!
