Recipe of the Month: Strawberry Rhubarb Sorbet

Posted on July 31, 2013 by

Featured as our July 2013 Recipe of the Month, we created this new recipe using fresh stalks of rhubarb from our courtyard garden – a twist on a citrus sorbet!

  • 2 cups sugar
  • 2 cups water
  • 1-1/2 cups fresh rhubarb juice
  • 1 tablespoon chopped strawberry

Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. Place mixture in a covered container and store in refrigerator overnight. Or chill over an ice bath for 30 minutes if you wish to make sorbet right away.

Using a juice extractor, juice 6-8 rhubarb stalks to make 1 and 1/2 cups of juice. When sugar mixture is cool, add rhubarb juice and chopped strawberries; stir to combine.

Pour into freezer bowl of ice cream maker. Turn machine on and mix until mixture thickens, about 25 – 30 minutes. Transfer sorbet to airtight container and place in freezer until firm, about 2 hours.

Terrific on its own, or serve on top of puff pastry shell, or top with rhubarb sauce.