Rhubarb And Raspberry Ice Recipe - Cooking Index
Rhubarb And Raspberry Ice Recipe - Cooking Index
| 1 cup | 198g / 7oz | Sugar |
| 4 cups | 948ml | Water |
| 4 cups | 948ml | Rhubarb in 1" pieces - see * Note |
| 1/2 cup | 118ml | Raspberry-flavored vodka |
| 2 tablespoons | 30ml | Lime juice |
| Mint leaves - for garnish | ||
| Raspberries - for garnish |
* Note: Rhubarb is a tart stalk that is treated as a fruit. Look for pink or cherry-red stalks about the same size as celery stalks in the supermarket produce section. They should be crisp and firm. If you're not going to use them right away, store them in the refrigerator wrapped in plastic wrap.
Combine the sugar and water in a 3-quart saucepan and bring it to a boil. Add the rhubarb. Return to a boil, then reduce the heat and simmer until the rhubarb is soft and falling apart, about 5 minutes. Cool to room temperature then refrigerate overnight.
Strain the pulp and discard it. Combine the rhubarb syrup with the vodka and lime juice.
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Spoon the ice into a chilled loaf dish. Cover and freeze until ready to serve. Spoon the ice into serving glasses and garnish each with some mint leaves and a few raspberries.
This recipe yields 8 servings.
Each serving: 143 calories; 3 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 28 grams carbohydrates; 1 gram protein; 0.44 gram fiber.
Source:
The Los Angeles Times, 04-08-2001
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