Strawberry-Rhubarb Sorbet
Author: Nancy Baggett
I was surprised when I did an internet search on strawberry-rhubarb sorbet that so few versions seem to be around. Yes, a goodly number of sites are featuring the dish with this name, but, astonishingly, almost every single one is actually adapted from my friend David Lebovitz’s recipe in his popular book, The Perfect Scoop!

So, I’m proud to be able to make a contribution to the literature and offer you something truly different to try. This one is smooth, zesty, and refreshing, with just a touch more strawberry than rhubarb flavor coming through. Enjoy!
Ingredients
  • 2 cups ½-inch square rhubarb pieces
  • 1 cup water, plus more if needed
  • ¾ cup granulated sugar
  • ⅓ cup light corn syrup
  • 3 cups coarsely chopped fresh strawberries
Instructions
  1. Thoroughly stir together the rhubarb, water, sugar, and corn syrup in a medium-sized, nonreactive saucepan. Bring to a boil, stirring, then adjust the heat so the mixture boils gently. Cook until the rhubarb pieces are soft and falling apart; this can vary from 3 to 7 minutes. Remove from the heat; let cool to warm.
  2. Combine the rhubarb and strawberries in a food processor. Process until the rhubarb and berries are completely pureed, but don’t try to puree the seeds as they will make the mixture bitter. If the mixture is too thick to strain, stir in a little more water to make it more fluid. Press and stir it through a sieve (one fine enough to catch the seeds) into a nonreactive storage bowl. Scrape off and use any sieved pulp clinging to the bottom of the sieve.
  3. Cover and refrigerate the strained mixture for at least 2 and up to 24 hours. Chill the ice cream freezer tub as required if the instructions call for this. Process the mixture in the ice cream maker according to the manufacturer’s instructions. Place the sorbet in a pre-chilled storage container and freeze, airtight, until firmed up at least 2 hours. Keeps for up to a week.
Recipe by KitchenLane at http://kitchenlane.com/2012/08/where-do-i-get-my-recipes-plus-my.html