The strawberry season is coming to a close in Maryland, and it would not be complete without yet another strawberry-inspired scoop. I hope you are not sick of strawberries just yet. I have been eating fresh strawberries for 5 weeks, but I can’t get enough of the little rubies. Strawberries are one of the best fruits to use in sorbets, so I just had to make one more recipe before they are all gone. Pairing sweet strawberries with tart rhubarb and orange is the perfect scoop to welcome the warm weather.
Stay tuned for more sorbets to come. As I am starting to test out ice cream recipes for the cookbook, I will not be making much ice cream for the blog. Instead I plan to focus on sorbets. The timing is great since the warm weather has arrived and fruit is in abundance. I will also be testing out a unique ice cream base that I can call my own, so you may see a few versions of that base pop up on the blog as well.
It looks to be promising summer full of delicious scoops. Enjoy!
Strawberry Rhubarb Sorbet
Adapted from recipe in The Perfect Scoop
Makes 1 quart
12 ounces rhubarb
2/3 cup water
3/4 cup sugar
1/2 teaspoon orange zest
10 ounces fresh strawberries, rinsed, hulled, and sliced
1/2 teaspoon lemon juice
1 teaspoon kirsch (optional)
Rinse the rhubarb stalks and trim stem and leaf ends. Cut the rhubarb into ½-inch pieces. Combine rhubarb, water, sugar, and orange zest in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Place sliced strawberries, cooked rhubarb mixture, and lemon juice in a blender or food process and puree until smooth. Add kirsch (if using) and pulse to combine.
Chill the mixture thoroughly (at least 3 hours), then freeze it in your ice cream maker according to the manufacturer’s instructions. Churn until the consistency of a barely pourable smoothie. Transfer sorbet to a freezer-safe container for storage. Freeze until firm, at least 4 hours.