Strawberry and Rhubarb Sorbet with Mint

Strawberry and Rhubarb Sorbet with Mint Recipe - A Must-Try Dessert Option!

Region / culture: France | Servings: This recipe makes 8.

Introduction

This refreshing and tangy Strawberry and Rhubarb Sorbet with Mint is the perfect summer treat. The combination of sweet strawberries and tart rhubarb creates a deliciously unique flavor that is sure to impress your taste buds.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The combination of rhubarb and strawberries in desserts became popular in the 19th century, as both ingredients were readily available during the spring and summer months.

Ingredients

2.25 lb (1.02 kg) of rhubarb, trimmed and sliced
2.5 cups of sugar
2 tsp of vanilla extract
1 cup of water
2 pt (946 ml) of strawberries, hulled and sliced
1.5 cups of orange juice
2 tbsp of fresh mint, minced

How to prepare

In a non-aluminum saucepan, combine the rhubarb, sugar, vanilla extract, and water.
Bring to a boil over high heat, then reduce the heat to a simmer and cook for 20 minutes.
The rhubarb should be very tender and falling apart.
Carefully transfer the rhubarb to a food processor or blender and puree until smooth.
You may need to do this in batches and start by pulsing or flicking the on and off switch of the blender.
Transfer the rhubarb puree to a bowl.
Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth.
Combine the strawberries with the rhubarb.
Chill the mixture in a refrigerator until thoroughly cool.
This can be done overnight.
Freeze the mixture in an ice cream maker following the manufacturer's directions.
Add the mint while the mixture is freezing.
Store in an airtight container in the freezer for at least four hours or overnight before using.

Variations

Add a splash of rum or vodka to the mixture for an adult twist.
Substitute honey or agave nectar for the sugar for a healthier alternative.
Mix in chopped nuts or coconut flakes for added texture.

Cooking Tips & Tricks

Be sure to trim and slice the rhubarb before cooking to ensure even cooking.

- Puree the rhubarb and strawberries separately before combining to ensure a smooth sorbet.

- Adding the mint while the mixture is freezing will infuse the sorbet with a fresh and aromatic flavor.

Serving Suggestions

Serve this sorbet in chilled bowls or glasses for a refreshing and elegant dessert. Garnish with fresh mint leaves for a pop of color.

Cooking Techniques

Be sure to cook the rhubarb until it is very tender to ensure a smooth puree.

- Chilling the mixture before freezing will help the sorbet set properly.

Ingredient Substitutions

Use frozen strawberries if fresh ones are not available.

- Substitute lemon juice for the orange juice for a tangier flavor.

Make Ahead Tips

This sorbet can be made ahead of time and stored in the freezer for up to a week before serving.

Presentation Ideas

Serve this sorbet in elegant glass bowls or martini glasses for a sophisticated presentation. Top with a sprig of fresh mint for a finishing touch.

Pairing Recommendations

This sorbet pairs well with a glass of sparkling wine or champagne for a light and refreshing dessert.

Storage and Reheating Instructions

Store any leftover sorbet in an airtight container in the freezer for up to a week. Allow it to soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this sorbet contains approximately 200 calories.

Carbohydrates

Each serving of this sorbet contains approximately 45 grams of carbohydrates.

Fats

This sorbet is fat-free.

Proteins

Each serving contains less than 1 gram of protein.

Vitamins and minerals

Strawberries are a good source of vitamin C, while rhubarb is rich in vitamin K. Both fruits also contain essential minerals such as potassium and manganese.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten.

Summary

This Strawberry and Rhubarb Sorbet with Mint is a low-calorie, fat-free dessert that is rich in vitamin C and other essential nutrients.

Summary

This Strawberry and Rhubarb Sorbet with Mint is a delightful and refreshing dessert that is perfect for summer. The combination of sweet strawberries, tart rhubarb, and fresh mint creates a unique and delicious flavor that is sure to impress your guests. Enjoy this sorbet on a hot day for a cool and satisfying treat.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a vibrant photograph caught my eye - a beautiful pink sorbet topped with fresh mint leaves. The caption read "Strawberry and Rhubarb Sorbet with Mint."

I had always loved the combination of strawberries and rhubarb in pies and crisps, so I was excited to try this new twist on a classic flavor pairing. The recipe seemed simple enough, calling for just a few ingredients - ripe strawberries, tart rhubarb, sugar, and fresh mint. I could practically taste the sweet and tangy sorbet just by reading the instructions.

I decided to make the sorbet that very afternoon. I gathered the ingredients and set to work in the kitchen, chopping the strawberries and rhubarb into small pieces. The sweet smell of the fruit filled the air as it simmered on the stove with the sugar, releasing their juices and creating a thick, jam-like mixture.

Once the fruit had cooked down, I let it cool before transferring it to my blender. I watched in awe as the vibrant pink puree whirled around, transforming into a smooth and creamy sorbet base. I added a handful of fresh mint leaves and blended them in, infusing the sorbet with a refreshing herbal flavor.

I poured the mixture into a shallow container and placed it in the freezer to set. As I waited for the sorbet to firm up, I couldn't help but think back to my own childhood, when I would help my grandmother in the kitchen. She was the one who had taught me how to cook and bake, passing down her own recipes and culinary wisdom with each dish we made together.

I remembered the warm summer days we spent making strawberry jam from the berries we picked in the garden, and the tart rhubarb pies we baked for family gatherings. My grandmother had always believed that food was a way to show love and create lasting memories, and I was grateful for the lessons she had imparted to me.

As the sorbet finally set, I scooped out a small spoonful and tasted it. The flavors of the strawberries and rhubarb were perfectly balanced, with the bright mint adding a fresh and cooling finish. I couldn't help but smile as I thought about how proud my grandmother would have been to see me carrying on her legacy in the kitchen.

Since that day, the recipe for Strawberry and Rhubarb Sorbet with Mint has become a favorite in my own household. I have shared it with friends and family, delighting in their reactions as they taste the sweet and tangy treat. Each time I make the sorbet, I am reminded of the bond I shared with my grandmother and the joy of cooking together.

In a way, this recipe has become a symbol of the love and tradition that have been passed down through generations in my family. It is a reminder of the power of food to bring people together and create lasting memories. And every time I take a bite of the sorbet, I am filled with gratitude for the lessons I learned in my grandmother's kitchen.