Monday, June 29, 2015

Rhubarb Berry Sorbet, Rhubarb Pink Lemonade

I'm on vacation. Not much writing happening, but lots of cooking. Picked cherries yesterday! It was 100 F, but still awesome. Those are the best dates. My husband rocks.

My tastes have changed since becoming allergic to dairy. Now the idea of rhubarb sorbet makes my mouth water, and my rhubarb hating husband eagerly devours his share. We ran out yesterday, so I'm going to make some more.

No ice cream maker is needed.

Rhubarb Sorbet

Now this is worth growing rhubarb for! Sweet & tart, my kids gobbled it right up. Add 1 to 2 cups of berries for flavor variations. Blueberries make it taste like boysenberry.

1 cup of sugar
1 cup of water
3 tbsp lemon juice
1 lb fresh or frozen rhubarb
1-2 c berries, optional
1 tbsp vegetable oil (for smoothness)

1. Put everything into a pot and bring to a boil. Boil one minute and put the lid on the pot and turn off the heat. Allow the rhubarb to steam for 20 minutes, then remove the lid and allow to cool.
2. Put into a food processor or blender and puree (I use an immersion/stick blender).

For blender or food processor: Freeze the sorbet in ice cube trays, store the frozen cubes in plastic freezer bags. Blend with water or milk of choice until thick and smooth.

For ice cream maker: Chill for several hours or overnight, then freeze in an ice cream maker according to manufacturer’s directions. Enjoy!

 Rhubarb Pink Lemonade

Tastes a lot like pink lemonade. Makes great a great Popsicle, too.

2 ½ lb rhubarb, chopped
2 ½ quarts water
3 c sugar
juice of 2 lemons
½ a cinnamon stick

1. Put the rhubarb, sugar, lemon juice and cinnamon stick in a pot and add 1 ½ quarts of water. Boil for 5 minutes, then allow to cool.
2. Put 1 quart of ice cold water in a 1 gallon pitcher. Put a strainer over the top and line with a clean dish towel. Ladle the rhubarb mixture into the dish towel and allow to drain. When it has drained off most of the juice, twist the towel around the remaining pulp in the strainer and squeeze to release the remaining juice. Discard or compost the pulp and rinse out your dishtowel.
3. Chill the pitcher in a sink of cold water and then refrigerate.

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