Recipe Campari Rhubarb and Prosecco Sorbet

Makes 3 cups

INGRÉDIENTS

PRÉPARATION

Add the rhubarb, water, and sugar to a large saucepan and bring to a simmer over medium heat.
Simmer until the rhubarb is very tender and almost falling apart, about 10 to 15 minutes, stirring frequently.
Remove from heat and transfer to a blender. Blend on high speed until very smooth. Always be careful when blending hot liquids! Pour the blended mixture through a fine-mesh sieve and, using a spatula, press the mixture into a large bowl. Stir the Campari into the strained rhubarb puree until smooth. Refrigerate the mixture until very cold. Churn the chilled rhubarb puree in an ice cream maker according to the manufacturer's instructions. Once churned, you may need to let the sorbet sit in the freezer for an additional 1 to 3 hours before it is firm enough to enjoy.