Rhubarb Sorbet

After stocking up on rhubarb at the local farm stands, I found my freezer full of it.  I wanted to make something with it that did not require heating up the house on a hot summer day.  So sorbet it is!  The tart flavor is different from the usual but refreshing nonetheless.  The vodka in the recipe prevents the mixture from freezing too hard.  This recipe is for a 1.5 quart ice cream maker - I use the Cuisinart.

Ingredients:

2 cups water
1 1/2 cups sugar
pinch salt
4 cups frozen rhubarb, thawed
2 TBS vodka

Here's how:

Place the freezer bowl into the freezer overnight.

Make the simple syrup.  Add the water and sugar to a small saucepan and heat until the sugar dissolves.

Once the syrup is ready, remove from the heat and add the salt.
 

Simple Syrup ready

Add the rhubarb and syrup to a food processor or use an immersion blender and blend until the rhubarb is fully broken down.  It will have small strands in it.

Frozen rhubarb.  Ready to defrost

Rhubarb and syrup in the processor

Mixture after processing

 Pass the rhubarb mixture through a fine mesh strainer.

Use the spoon to push out the liquid from the pulp

 Discard the pulp and place the liquid into the fridge overnight.

Mixture ready for the fridge

Set up the ice cream maker and turn it on.  Pour in the mixture and let churn for 15 to 20 minutes.

Remove the sorbet from the bowl and put it in the freezer until firm.