"Yesterday was the perfect day to try. It was super hot and humid and I
had just walked all over the mall with the two kids. We are doing a
family photo this weekend and they needed matching shirts for that. I
was super hot when I got home, so I popped this in the machine real
quick. I must admit, my older daughter was not a fan. Not sure why
since my younger daughter and I loved it! I threw a few carob chips on
top for some crunch. This recipe couldn’t be easier. If you don’t have
an ice cream machine
, you can pour the mixture into popsicle moulds"
, you can pour the mixture into popsicle moulds"
Strawberry Rhubarb Sorbet
2-3 large stalks of rhubarb
1 16oz package of strawberries
1/4 cup coconut sugar
Juice of 1/2 an orange
1 cup water
1 16oz package of strawberries
1/4 cup coconut sugar
Juice of 1/2 an orange
1 cup water
In a sauce pan
, add the rhubarb, orange juice, water and coconut sugar.
Bring to a boil. Then turn down and simmer, stirring occasionally,
until the rhubarb has turned to a mush. Mine took about 10 minutes. Once
it is mushy, turn it off the heat and let it get back to room temp.
Once at room temp, place the mixture in a container in the fridge for a
few hours. Once cooled in the fridge, pour the mixture into a blender
with the strawberries. Blend until smooth. Take a taste test. Mine came
out a bit tart. I liked that, but if you prefer a more sweetened
sorbet, you can add a few tablespoons of maple syrup or honey and blend
for another 30 seconds. Pour the mixture into the ice cream machine.
Mine took about 15 minutes to get to a soft serve consistency. If you
like a harder sorbet, you can put it in the fridge for an hour before
eating. My batch made about 4-5 servings. Enjoy!
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