Strawberry Rhubarb Sorbet

Recipe Ingredients

1		Strawberries - stemmed, halved
2 cups	474ml	Rhubarb in 1/2" dice
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
1/2 cup	118ml	Orange juice
2 teaspoons	10ml	Orange zest
		Optional
1/2		Raspberries - for serving

Recipe Instructions

Place the strawberries, rhubarb, sugar, water, juice and zest in a non-aluminum pot. Cook over medium-high heat, stirring occasionally, until the fruit is soft, about 12 to 15 minutes. Cool, then chill for at least 4 hours or overnight.

Puree the mixture in a blender. Pour into an ice cream maker and freeze according to the manufacturer's directions. (This can be packed into plastic containers and frozen up to 1 week for best results.)

To serve, soften the sorbet slightly at room temperature, then scoop into dishes. Garnish with raspberries, if using.

This recipe yields 4 to 6 servings.

Each of 6 servings: 163 calories; 3 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 41 grams carbohydrates; 1 gram protein; 2.01 grams fiber.

Source:
The Los Angeles Times, 06-19-2002

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