Strawberry and Rhubarb Sorbet with Mint

* Exported from MasterCook *

Strawberry and Rhubarb Sorbet with Mint

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 16 Preparation Time :1:00
Categories : T V F N

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds rhubarb -- trimmed, sliced
2 1/2 cups sugar
2 teaspoons vanilla extract
1 cup water
2 pints strawberries -- hulled and sliced
1 1/2 cups orange juice
2 tablespoons fresh mint -- minced

In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla
extract and the water. Bring to a boil over high heat, reduce the heat to a
simmer and cook for 20 minutes. The rhubarb should be very tender and
falling apart. Carefully transfer the rhubarb to a food processor or blender
and puree until smooth. You may need to do this in batches and begin by
pulsing or flicking the on and off switch of the blender. Transfer the
rhubarb puree to a bowl.

Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight.

Freeze the mixture in an ice cream maker according to the manufacturer's
directions. Add the mint while the mixture is freezing. Store in an airtight
container in the freezer for at least four hours or overnight before using.

Yields 16 servings



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from phannema@wizard.ucr.edu in S. Calif.