Strawberry and Rhubarb Sorbet with Mint

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* Exported from MasterCook *

 

Strawberry and Rhubarb Sorbet With Mint

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 pounds rhubarb

--trimmed and sliced

2 1/2 cups sugar

2 teaspoons vanilla extract

1 cup water

2 pints sliced strawberries

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. 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.

 

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.

 

 

 

 

 

 

By: Carole

 

 

 

 

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Per serving: 156 Calories (kcal); trace Total Fat; (1% calories from fat); 1g

Protein; 39g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0