-In from Daisy, our resident foodie: Strawberry-Rhubarb Sorbet
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!
• Adapted from The Perfect Scoop, David Lebovitz, Ten Speed Press, Berkeley, 2007.