Sunday, July 17, 2011

Strawberry-Rhubarb Sorbet

What a pretty color!
I've been a bit lazy about writing this blog post for two reasons: writer's block and crappy weather. I made sorbet while it was sorbet weather, but that sorbet weather was replaced with a week of clouds and rain and misery. Okay, maybe that's a little overly dramatic, but seriously, you can't give me sunshine and heat and then just suddenly take it away and expect me to be happy about it. I understand that there are worse things in the world than bad weather, but I also refuse to believe that my feelings are invalid.

So anyway, sorbet. I don't usually eat sorbet because I'm more of a rich, creamy dessert girl than a fruity girl. But we were talking about strawberries and rhubarb that needed to be used up toute de suite, so I gave it a shot. I'm very happy I did. Not only was the sorbet ridiculously easy to make, but it was very delicious. Perfect on a sunny day...

I also discovered something about sorbet this week: you can create a sort of make-shift margarita with it. Just take a scoop or two of sorbet, add some tequila and triple sec, et voila! Margarita! Just make sure to use proper measurements because eye-balling the measurements is terribly dangerous...

Strawberry-Rhubarb Sorbet
from The Perfect Scoop

12 oz rhubarb, cut into half-inch pieces
2/3 cup water
3/4 cup sugar
10 oz fresh strawberries, rinsed and hulled
1/2 tsp freshly squeezed lemon juice

Put the rhubarb, sugar and water in a medium saucepan and bring to a boil. Reduce the heat, cover, and let simmer for 5 minutes or until the rhubarb is softened. Remove from the heat and let cool to room temperature.

In a food processor, combine the rhubarb mixture, strawberries, and lemon juice and pulse until smooth. Chill the mixture in the fridge overnight.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions.


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