Honeyed Strawberry - Rhubarb Sorbet |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I adapted this from David Lebovitz's The Perfect Scoop for a great welcome-back-spring treat without the refined sugars. Just a touch of honey and some stevia extract are all it takes! Makes 1 1/2 quarts. Ingredients:
3/4 lb rhubarb, chopped |
2/3 cup water |
2 tbsp honey |
1/4 tsp stevia extract powder |
10 oz fresh (or thawed frozen) strawberries |
1/2 tsp lemon juice |
Directions:
1. In a medium pot, bring the rhubarb, water, honey and stevia to a boil.
2. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 6-8 minutes. Cool to room temperature.
3. Transfer to a blender or food processor with the strawberries and lemon juice. Puree until smooth.
4. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
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