Updated April 28, 2011 The results were incredible! The sorbet was SO creamy. It tasted more like gelato than sorbet, but without any cream! I was hoping for a deeper red color, but oh well, I am partial to pink anyways. The rhubarb flavor was perfect too, not too sweet, just right! I loved the kick from the orange zest too! This is one of my new favorite treats. It’s very light, refreshing, and perfect for a hot day! I am sure it would be a hit at a Memorial Day BBQ, so try it and impress your friends and family. Happy Holiday weekend everyone! I LOVE long weekends!
3 ½ cups of chopped fresh rhubarb (4-5 stalks) 2 ½ cups of water 1 2/3 cups of sugar ¼ teaspoon of salt2 teaspoons of orange zest 2 tablespoons of corn syrup
Cool the rhubarb mixture for about 10 minutes. Purée in a blender or food processor until smooth. You will need to do this in a couple of batches. It will get a little messy, but that is fun, right? Press through a fine mesh strainer to get rid of the pulp. Stir in the corn syrup. Cover and refrigerate until chilled. I let mine chill overnight. Process in your ice cream maker according to the manufacturer’s instructions. The sorbet will be soft and creamy! Put in a container and freeze. Makes about one quart.
