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Friday Sorbet

July 29, 2011

I’m starting to sense a strawberry trend on this blog and for that I truly apologize. I guess I just can’t help myself because here is one more strawberry inspired recipe for ya! Last night I made a batch of tart and sweet Strawberry-Rhubarb Sorbet from my new (and favorite) cookbook, The Perfect Scoop by David Lebovitz. It was divine. Have a happy weekend, and stay cool in this summer heat!

{photos by freutcake}

Strawberry-Rhubarb Sorbet (by David Lebovitz)

12 ounces rhubarb
2/3 cup water
3/4 cup sugar
10 ounces fresh strawberries, rinsed and hulled
1/2 teaspoon freshly squeezed lemon juice

Wash the rhubarb stalks and trim stem and leaf ends. Cut the rhubarb into 1/2 inch pieces. Place rhubarb, water and sugar in a medium non-reactive saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes or until rhubarb is tender and cooked through. Remove from heat and cool to room temp. Slice strawberries and puree them with the cooked rhubarb mixture and lemon juice in a blender or processor until smooth. Chill this mix thoroughly, then, freeze it in your ice cream maker according to the manufacturer’s instructions. (Mine took about 20 minutes)

* Freutcake tip: transfer frozen mixture to a container and freeze until sorbet has reached your favorite consistency before scooping.

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One Comment leave one →
  1. July 29, 2011 10:58 am

    Never apologize for strawberries! Besides, they are in season šŸ™‚ This looks tasty and refreshing on these hot summer days.

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