Summer is in full swing, and there’s nothing quite like a refreshing, homemade sorbet to cool down on those hot afternoons. I still remember the first time I made this delightful strawberry and rhubarb sorbet. It was during a family barbecue last summer. My sister brought over a basket of fresh rhubarb from her garden, and I had just picked up some perfectly ripe strawberries from the local farmers’ market. The combination seemed like a match made in heaven, so I decided to experiment in the kitchen.
This sorbet is incredibly simple to make, yet it packs a punch of flavor that will have your taste buds dancing. The tartness of the rhubarb pairs beautifully with the sweetness of the strawberries, while a touch of honey adds just the right amount of natural sweetness. A splash of lime juice ties everything together, giving the sorbet a zesty kick that’s hard to resist.
One of the best things about this recipe is how easy it is to tweak. If you like your sorbet a bit sweeter, you can always add more honey or substitute it with agave syrup. For a more pronounced citrus note, increase the lime juice. The recipe is quite forgiving, and you can adjust it to suit your taste preferences.
I find that making sorbet is a great way to involve the kids in the kitchen. They love to help with the stirring and, of course, the tasting! Plus, it’s a healthier alternative to store-bought ice creams and sorbets, as it contains no artificial additives or preservatives.
So, whether you’re looking for a light dessert to finish off a meal or a cooling treat to enjoy on a warm day, this strawberry and rhubarb sorbet is sure to hit the spot. Give it a try, and I promise you’ll be making it all summer long!
How to Prepare Strawberry and Rhubarb Sorbet
Ingredients:
- 14 oz chopped strawberries
- Juice of ½ a lime
- 3 medium stalks fresh rhubarb (washed and chopped)
- 4 tbsp water
- 4 tbsp honey
Directions:
In a pan, mix rhubarb, water, and honey. Bring the mixture to a boil, then cover and simmer for 10 minutes.
Add the chopped strawberries to the pan and continue to simmer for an additional 10 minutes. Remove the pan from heat and stir in the lime juice. Carefully blend the mixture using a stick blender.
Strain the blended mixture to remove seeds, then pour it into a freeze-proof container, such as a bread tin.
Place the container in the freezer for an hour, then stir the mixture. Continue freezing for another 2 hours, stirring every 20-30 minutes to break up large ice chunks.
You can serve the sorbet immediately. If storing for later, let it soften for 15 minutes after taking it out of the freezer before serving.
FAQS:
Can I use frozen strawberries for this sorbet recipe?
Yes, you can use frozen strawberries for this sorbet recipe. However, you should thaw them completely before cooking to ensure even blending with the rhubarb mixture. Using frozen strawberries might slightly alter the texture, but the flavor will remain delicious.
How can I make this sorbet without honey?
If you want to make this sorbet without honey, you can substitute it with an equal amount of maple syrup or agave nectar. Alternatively, if you prefer a lower-calorie option, using a sugar-free sweetener like Stevia can work as well. Remember to adjust the sweetness to your taste.
What is the best way to blend the mixture without a stick blender?
If you don’t have a stick blender, you can use a countertop blender or food processor to blend the mixture. Make sure the mixture cools down slightly before blending to avoid any hot splashes. Additionally, blend in small batches if needed to ensure a smooth consistency.
How can I make the sorbet smoother?
To make the sorbet smoother, you can blend the mixture longer to ensure it’s well-pureed. Straining the mixture thoroughly to remove all seeds and any fibrous bits will also help. Moreover, stirring the sorbet frequently during the freezing process helps break up ice crystals, resulting in a smoother texture.
Can I add other fruits to this sorbet recipe?
Absolutely, you can add other fruits to this sorbet recipe. Adding fruits like raspberries, blueberries, or even peaches can complement the strawberry and rhubarb flavors nicely. Ensure that any additional fruits are chopped and cooked along with the rhubarb to blend seamlessly into the sorbet.
Strawberry and Rhubarb Sorbet
Ingredients
- 4 tbsp honey
- 4 tbsp water
- Juice of ½ a lime
- 14 oz chopped strawberries
- 3 medium stalks fresh rhubarb washed and chopped
Instructions
- Combine rhubarb, honey, and water in a pan. Bring to a boil, then cover and simmer for 10 minutes.
- Add the strawberries and simmer for another 10 minutes. Remove from heat and stir in the lime juice. Blend the mixture carefully with a stick blender.
- Strain the mixture to remove the seeds and pour it into a freeze-proof container, like a bread tin.
- Freeze for an hour, then stir. Continue freezing for 2 more hours, stirring every 20-30 minutes to break up large ice chunks.
- You can serve it now. If storing for later, let it soften for 15 minutes after taking it out of the freezer before serving.
