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
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.