Strawberry Rhubarb Sorbet

By SpartyGreenMom

Strawberry Rhubarb Sorbet with the fresh flavors of these spring treats!

Ingredients

• 2 to 3 large stalks rhubarb
• 1 (16-ounce) package strawberries
• 1/4 cup maple syrup
• Juice of 1/2 an orange
• 1 cup water

Preparation

Step 1

In a sauce pan, add the rhubarb, orange juice, water and maple syrup.

Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush (about 10 minutes).

Once it is mushy, turn it off the heat and let it get back to room temperature.

Once at room temperature, place the mixture in a container in the fridge for a few hours.

Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth.

Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds.

Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating.

Enjoy!