A refreshing garden-to-table treat that combines the sweetness of strawberries with the tartness of rhubarb for a perfect summer dessert.
Author:Don Nicholas
Prep Time:3 hours
Cook Time:15 minutes
Total Time:3 hours 15 minutes
Yield:4 servings 1x
Category:Desserts
Ingredients
Scale
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!
