LOCATION: Recipes >> Desserts Frozen >> Straw Rhub Sorbet
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Straw Rhub Sorbet
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Strawberry And Rhubarb Sorbet with Mint
2 1/4 pounds rhubarb, trimmed and sliced
2 1/2 cups sugar
2 teaspoons vanilla extract
1 cup water
2 pints sliced strawberries
1 1/2 cups orange juice
2 tablespoons fresh mint, minced
In a non-aluminum saucepan, combine the rhubarb, the sugar, the
vanilla extract and the water. Bring to a boil over high heat,
reduce the heat to a simmer and cook for 20 minutes. The rhubarb
should be very tender and falling apart. Carefully transfer the
rhubarb to a food processor or blender and puree until smooth.
Transfer the rhubarb puree to a bowl. Add the strawberries and
orange juice to the processor or blender and pulse or blend until
smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. Freeze the
mixture in an ice cream maker according to the manufacturer's
directions. Add the mint while the mixture is freezing. Store in
an airtight container in the freezer for at least four hours or
overnight before using.
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