Raspberry Rhubarb Sorbet

With summer upon us, I think I am declaring this the summer of ice cream.  For a few years, I’ve had the attachment for my KitchenAid mixer that makes ice cream, but for a number of reasons I have not made much in terms of ice cream.  I’m ready for that to change.  So, when I came across this recipe on Pastry Affair, I knew I wanted to make it.  My love affair with rhubarb is well-documented here, here, here, here, and here.  So, the combination of raspberry and rhubarb in a sorbet that contains no dairy, sugar, and is pretty much real food-friendly was a no brainer.

Raspberry Rhubarb Sorbet.jpg

Raspberry Rhubarb Sorbet

12 oz rhubarb, chopped inch 1-inch sections
6 oz raspberries
1/2 c water
1 c honey
1 tsp vanilla

In a large saucepan, combine rhubarb, raspberries, water, and honey and bring to a boil over medium-high heat.  Lower the heat and simmer for 10-15 minutes, or until the rhubarb is soft and translucent.  Remove from heat and stir in the vanilla extract.

Allow mixture to cool for 10-15 minutes before transferring to a blender or food processor.  Process until smooth.  Chill for 3-4 hours or until cold.

Freeze mixture in ice cream maker, following the manufacturer’s instructions.  Transfer sorbet to an airtight container and freeze for 4-6 hours before serving.

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