Summer is around the corner.
Not sure about you, but I can sense the change of seasons. There is just something in the air that
triggers the transition from one season to the next. I can appreciate each season but summer is at
the top of my list. The days are longer,
the nights are warmer, the food is fresh and abundant and generally people are
happy and relaxed. Now is the time of
year where I pull the ice cream maker out from the back of the pantry and move
it front and center. I already have a
bucket list of flavors to make and look forward to sharing with all of you in
the coming months.
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was assigned to Julie who writes a blog called The Texan New Yorker. Julie honestly had so many brilliant recipes;
it made my job extremely challenging to narrow down my selection. In the end, I chose her Strawberry Rhubarb Sorbet. The fresh flavors and simplicity
were inviting. I thought this would be
perfect to finish the Father’s Day dinner I had planned. My Dad loves strawberries and my Mom loves
rhubarb, so I made a marriage in heaven dessert.
only had a lay over at the airport. She packed up after 24 years and ventured
was a picky eater who discovered Food Network and her curiosity for learning
now to cook was sparked. Living in
her Texan favorites often. Julie loves
cookbooks like I do and her list is impressive – check it out.
Lebovitz’s book – The Perfect Scoop.
When I was little, my Mom would simply add some sugar to chopped up
rhubarb and cook it down until soft and sweet.
It would cool a bit, and we would all enjoy a small bowl of this
delightful treat. This recipe calls for
the same type of preparation and was so easy to make. My recommendation is to make the base a day
prior and let chill, then process in ice cream make the next day. The end result was a bite of pure
Strawberry Rhubarb Sorbet
12 oz. Fresh Rhubarb
2/3 Cup Water
¾ Cup Granulated Sugar
10 oz. Fresh Strawberries, rinsed, hulled and quartered
1 teaspoon Lemon Juice
Rinse and trim the ends of the rhubarb stalks. Chop the rhubarb into ½ inch pieces. Place the rhubarb, water and sugar in a
medium stockpot. Bring to a boil. Reduce and simmer for 5 minutes, until the
rhubarb is tender and cooked through.
Remove from the heat and let cool to room temperature.
Add the strawberries to the blender along with the cooled
rhubarb mixture to the blender. Add the
lemon juice and puree until very smooth.
Chill in the refrigerator until very cold – about 2 to 3 hours. Process
in your ice cream maker according to the manufacturers instructions.