Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

• • 2 cups diced rhubarb

  • 1 1/2 cups sliced strawberries

  • 2 1/2 cups water

  • 1 1/3 cups granulated sugar

  • 2 tablespoons light corn syrup

  • 1 teaspoon vanilla

In a stockpot, combine the rhubarb, strawberries, water, sugar and corn syrup. Bring to a boil, then simmer for about five minutes until the sugar is dissolved and the rhubarb is softened. Pour the mixture into a blender and add the vanilla; puree until perfectly smooth. Chill overnight in the refrigerator, then churn in your ice cream maker according the the manufacturer's instructions. Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen