Wednesday, June 11, 2008

Strawberry rhubarb sorbet


Ali and I have gotten in a rhythm of making sorbet or ice cream every week or so, as that's how long it seems to take for our ice cream maker bowl to fully freeze. This past Saturday we found it frozen again, and the timing couldn't have been better – a heat wave was sweeping the city, leaving us sweltering in 100 degree heat. This strawberry rhubarb sorbet, taken from the pages of David Lebovitz' The Perfect Scoop, was the perfect antidote.


STRAWBERRY RHUBARB SORBET

1 qt strawberries
3 stalks rhubarb, trimmed
1/3-1/2 cup sugar, to taste
2/3 cup water

1. Cut the rhubarb stalks into 1/2 inch pieces and quarter the strawberries.
2. Combine rhubarb and water in a pot. Bring to a boil. Reduce the heat, cover, and cook for five more minutes. Remove from heat and allow to cool to room temperature.
3. Combine rhubarb, water, and strawberries in food processor; purée until smooth. Put mixture in the fridge for thirty minutes, then freeze in your ice cream maker.

3 comments:

Matty June 12, 2008 at 12:32 AM  

This looks incredibly delicious -- far better than the strawberry sorbet I just downed from United Dairy Farmers. But I bet mine tasted more like strawberry flavour options! Also, the tagging feature and the right-hand navigation -- so powerful! You're giving Heidi Swanson a run for her money. But you need the standard NYT sharing options -- a facebook module/application?

Jessie Cacciola June 12, 2008 at 11:28 AM  

just found your blog. i love it, and this recipe is great. I've used it as my 'daily dish' today (and linked back to you of course). Thanks!
- Jessie -

Jon June 12, 2008 at 11:31 AM  

Thanks Jessie--we're glad you like the site, and the sorbet!

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