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.

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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.

Peanut Butter Fudge Pie

For Christmas, my mom made an ice cream dessert.  It’s almost as though we always have ice cream dessert for our holiday fancy dessert.  This year, she went with Peanut Butter Fudge Pie, a recipe from Midwest Living.  Part of what is great about this recipe is that it made a pie plate full, instead of a 9×13 pan, and it has rice krispies in the crust.  Had you been at my mom and dad’s house over the holidays, you would know that the second nephew yelled “Rice Krispies” as what he wanted for breakfast each and every day!

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