I'm a huge dork and signed up for the newsletter from One Lucky Duck in NYC. Every so often, I will receive an update in my inbox along with pictures and the latest creation at Pure Food and Wine. At the end of May I saw that they had added a strawberry rhubarb sorbet... I'll be honest and admit that I drooled a little bit. When I finally had the opportunity to go into the city and eat at Pure Food and Wine, I knew exactly what I was going to order, well for dessert at least. Oh, it. was. good.
As soon as I got home I tried to find the recipe online somewhere, hoping that made it had leaked out by one of the workers. No such luck. Every recipe I found was created with refined sugars. Determined to make my own strawberry rhubarb sorbet to devour, my daughter and I ventured into the kitchen and experimented. Thankfully, you cannot really go wrong with strawberries, rhubarb, honey and a little lemon. As we watched the sorbet churn in the ice cream maker, I could almost taste it. Waiting for the sorbet to freeze felt like an eternity. But I should stop writing and just share the recipe with you because it is really really good.
Strawberry Rhubarb Sorbet
2 heaping cups of chopped rhubarb
1/4 cup of filtered water
1 heaping cup of chopped strawberries
2/3 cup of raw honey (a little more if your strawberries aren't that sweet)
juice of 1 lemon
1/4 teaspoon of sea salt
Place rhubarb and water in a medium saucepan and simmer on medium heat until the rhubarb starts to fall apart. Add the chopped strawberries and stir to combine.
With a handheld blender puree the strawberry/rhubarb mix or place them in a blender and puree until smooth (you can leave it a little chunky if you want some strawberry bits in your sorbet).
Pour the honey into the blender and puree until throughly combined.
Add in the sea salt and lemon juice and puree or stir to incorporate these ingredients.
Carefully pour the mixture into a pyrex or back in the saucepan and chill in the refrigerator for at least an hour or until cold.
Once the mix is cold, pour into an ice cream maker and follow the instructions. Freeze sorbet for 3-4 hours until firm.
When you finally get to serve it and indulge, I would suggest allowing the sorbet to sit out for 3-5 minutes before eating, this will help it to soften up a bit and will not give you that bone chilling brain freeze. Don't worry, it won't melt all over the place, especially since the sorbet will be gone within 2 minutes of starting to eat it.
If young children will not be eating the sorbet, you can add a tablespoon or two of vodka to help keep the sorbet from becoming extremely solid in the freezer.
For those who do not have an ice cream maker, I did a little reading and found that you can puree the mixture, freeze it, remove from freezer and chop into pieces, place the pieces into a food processor and puree again. Then place back in the freezer safe container and allow to set for a couple of hours. If you do try that version, let me know how it goes!
Please, please, please enjoy this recipe as much as I am.
Are you a sorbet fan? Strawberry rhubarb lover? Looking for a delicious, healthier, unrefined dessert to cool off with on a hot day?