Recipe Strawberry and rhubarb sorbet

Simply the best sorbet I've ever had! The strawberry-rhubarb combination is pure delight in this recipe.

This recipe can be made with fresh or frozen produce.

Prep time: 20 min
Cooking time: 10 min
Refrigeration time: 2 hrs
French time: 2 hrs
Refrigeration time: 2 hrs
Returns: about 750 ml (3 cups)

INGRÉDIENTS

• 1 liter (4 cups) sliced ​​fresh or frozen rhubarb
• 2 cups halved fresh or frozen strawberries
• 1 1/4 cups sugar
• 2 tbsp lemon juice
• 2 tbsp of water

PRÉPARATION

1. In a large saucepan, combine all ingredients and bring to a boil, stirring frequently. Simmer gently for 6 to 8 minutes or until fruit is tender.
2. In a blender, puree fruit until smooth. Strain through a sieve if desired. Let cool.
3. Cover and refrigerate until completely chilled, about 2 hours.
4. Churn sorbet in an ice cream maker according to manufacturer's instructions. Freeze.
5. If you don't have an ice cream maker, freeze the rhubarb and strawberry mixture in a Pyrex dish lined with plastic wrap.
6. Remove from the mold and remove the plastic wrap. Cut into cubes and puree in a food processor.
7. Return to the freezer immediately. However, the texture of the sorbet will be less fine.