Wednesday, June 24, 2009

strawberry-rhubarb sorbet

This is truly a made-for-each-other pairing-- the fact that strawberries and rhubarb are ripe at exactly the same time is a minor taste miracle, and even better, a sign that summer is just around the corner.  It's almost July as I post this, but I came up with this a month ago and it was one of the major impetuses for starting a blog.  The other was a cookie recipe that may be posted soon...  So consider this an idea for May 2010 (and beyond!).

Strawberry-Rhubarb Sorbet
makes ~1 quart

3/4 pound rhubarb, chopped into 1/2 inch pieces
1/2 pint (1 cup) strawberries, de-stemmed
3/4 c water
3/4 c sugar
1 tsp lemon or lime juice

Blender, immersion-blender, or potato masher
Ice cream freezer
Medium-sized saucepan
Rubber spatula

15-20 minutes cooking,  4 more hours till soft-serve, 7 more hours till done.  (total for the math impaired: 11ish hours. Patience is a virtue)

1.  Add rhubarb, sugar and water to saucepan. 
2.  Bring to simmer and keep there for 8-10 minutes, or until rhubarb is soft but has not yet disintegrated. 
3.  Add strawberries and simmer for 5 minutes, or until strawberries are soft and rhubarb is just beginning to fall apart. 
4. Add lemon juice.  (why do this, you say: rhubarb is very tart, can't you just add less sugar? --there needs to be a large amount of sugar syrup to  hold the bubbles in) 
5. Taste. Add more sugar if wanted, it will taste more tart after freezing.  
6. Mash or blend-- I prefer an immersion blender for this task.  If you're using a normal blender, remember that hot liquids expand and do not fill more than half full at once. 
7. Chill in fridge or ice bath until very cold-- at least 3 hours. 
8. Put in ice cream maker and freeze for about half an hour, or until soft-serve consistency,with volume increased and color lightened. If you taste it, it should be filled with small bubbles, which are the key to a creamy texture. 
9. Put into container and freeze in freezer overnight. 

1 comment:

  1. Now I finally have internet access and enough time to catch up on all the blog posts I've been missing, and I can give you a very, very belated welcome to the blogosphere.

    This looks lovely. I am peeved that I missed strawberry and rhubarb season this year. :(