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Raspberry-Rhubarb Sorbet Recipe


Here's a tasty sorbet recipe for a hot afternoon

This great-tasting sorbet combines a fruit and a vegetable into a tasty and refreshing summer treat.

Rhubarb, with its interesting flavor, is used in numerous dessert recipes. It is Asian in origin but now is grown throughout the world. Some say the best rhubarb in the states is grown in the north. Rhubarb is a perennial and the freshest produce is grown from about February through May.

Raspberries are cousins of the strawberry and both are members of the rose family. A native North American fruit, the raspberry is a perennial and is prepared in a number of ways.

Raspberries and rhubarb each bring a wonderful mix of vitamins and fiber to the table.

If you are able to locate the ingredients in the freezer section at your local grocery store, you can enjoy this wonderful sorbet all year long.

Raspberry-Rhubarb Sorbet

16 oz. frozen rhubarb
10 oz. frozen raspberries
1 cup sugar
½ teaspoon nutmeg
2 cups water

Boil fruit in water for 10 minute or until tender. Strain fruit. You should have about 4 cups liquid. Add sugar and nutmeg and stir to dissolve.

Pour into ice cream machine and freeze according to manufacturer's instructions.
Freezes in about 30 minutes.

Makes about 4 servings.

Note: you certainly do not have to use raspberries in this sorbet recipe. If you have a favorite, such as strawberries or blackberries, feel free to give them a try. There are so many ways to make sorbets, it's easy to mix and match ingredients to vary the flavors.

 

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