This Homemade Strawberry Rhubarb Sorbet Recipe with mint, makes a refreshing frozen rhubarb dessert using your ice cream maker machine.
Be prepared to dazzle your family and friends with this unique and delicious rhubarb sorbet! Everyone loves something unique!
2 1/4 pounds chopped rhubarb (about 1/2" - 1" size pieces)
2 1/2 cups granulated sugar
2 tsp. vanilla extract
1 cup water
2 pints (about 1 1/2 pounds) hulled, sliced strawberries
1 1/2 cups orange juice
2 tbsp. fresh minced, fresh mint
In a pan combine the chopped rhubarb, sugar, vanilla extract and water.
Bring the above ingredients to a boil over medium-high hear, then reduce the heat to low - a simmer - (with the pan lid ajar) and continue to cook the rhubarb mixture for about 20 minutes, or until the rhubarb is very tender.
Transfer the rhubarb mixture to a blender or a food processor (in batches) and puree until a smooth consistency is obtained.
Stir the sliced strawberries into the pureed mixture.
Chill the mixture in the refrigerator until thoroughly cooled, over-night if possible.
Transfer the mixture to the ice cream maker machine, then mix in the minced mint, and freeze according to the manufacturer's instructions.
Store in an airtight container in the freezer for at least four hours or overnight before serving this delectable rhubarb strawberry sorbet!
If you are looking for homemade rhubarb ice cream recipes,
Here (below) are additional resources that can be purchased through *Amazon.com for all your ice-cream making endeavours.
Click on the images for additional product information and customer reviews.
I have the Cuisinart Model, the second model below ... and I highly recommend it!
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