Strawberry-Rhubarb Sorbet

Apr
10
Wednesday 10, April 2013 - 3:00 am | Out + About
Strawberry Rhubarb Sorbet

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 In from Daisy, our resident foodie: Strawberry-Rhubarb Sorbet 
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At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables.  This week, rows of beautiful ripe strawberries with their deep, ruby-red color and sweet fragrance caught my eye.  It’s a perfect time to showcase some in this simple, refreshing sorbet.

Made only with puréed fruit or fruit juice, water, and sweetener . . . sorbets let the pure intense flavor of fruit shine through.  Because they are made without cream, sorbets have an icier, coarser texture than ice cream — but are lighter, contain fewer calories, and are dairy-free.  Egg whites may be used in sorbets to provide a creamier consistency without adding significant calories.

For this sorbet, the tartness of the rhubarb compliments the sweetness of the strawberries very well!

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Strawberry-Rhubarb-Sorbet-Recipe

• Adapted from The Perfect Scoop, David Lebovitz, Ten Speed Press, Berkeley, 2007.

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