One of my favorite things about summer is most definitely ice cream! Last summer, I bought The Perfect Scoop, and every recipe I've made has been outstanding. So I'm really looking forward to trying out many more as this summer progresses. I realize that I've posted several recipes featuring strawberries lately (and there are more to come), but its hard not to when they are so beautiful and sweet (and cheap) this time of year.
I've had my fair share of sorbets, and this is by far my favorite. The strawberry flavor is prominent, but the rhubarb contributes a nice tartness to contrast with the sweetness. It is completely irresistible, and quite honestly I am surprised that I didn't polish it off within a few days. Its also a gorgeous red color, and you all know how much I love pretty food.
makes about 1 quart
David Lebovitz, The Perfect Scoop
- 12 ounces rhubarb
- 2/3 cup water
- 3/4 cup sugar
- 10 ounces fresh strawberries, rinsed and hulled
- 1/2 teaspoon freshly squeezed lemon juice
Combine the rhubarb, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from heat and allow to cool to room temperature.
Roughly chop the strawberries, and puree them in a blender or food processor until smooth with the rhubarb mixture and lemon juice.
Chill the mixture thoroughly, then churn according to your ice cream maker's instructions. Freeze until ready to serve.