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Strawberry and Rhubarb Sorbet with Mint

Make Strawberry and Rhubarb Sorbet with Mint at home with Rhubarb, Sugar, Vanilla Extract, Water, and Strawberries. Ready in about 1 hr, it serves 16. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 1/4 lb
• 2 1/2 cup
• 2 tsp
• 1 cup
• 2 pt
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water.

2. 2

   Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes.

3. 3

   The rhubarb should be very tender and falling apart.

4. 4

   Carefully transfer the rhubarb to a food processor or blender and puree until smooth.

5. 5

   Transfer the rhubarb puree to a bowl.

6. 6

   Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth.

7. 7

   Combine the strawberries with the rhubarb.

8. 8

   Chill the mixture in a refrigerator until thoroughly cool.

9. 9

   This may be done overnight.

10. 10

    Freeze the mixture in an ice cream maker according to the manufacturer's directions.

11. 11

    Add the mint while the mixture is freezing.

12. 12

    Store in an airtight container in the freezer for at least four hours or overnight before using.

13. 13

    Yields 16 servings