Recipe by Chaia Frishman

Berry-Rhubarb Sorbet Intermezzo

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 4 cups fresh or frozen strawberries

  • 1 cup fresh or frozen blueberries

  • 1 16 ounce (450 grams) bag frozen rhubarb

  • 1/3 to 1/2 cup sugar

  • 2 tablespoons water

Directions

For the Sorbet

1.

Place all ingredients in a pot and cook until rhubarb and strawberries are soft. Cool.

2.

Place ingredients in a blender or food processor and puree.

3.

Pour into a metal pan and freeze until it can be easily crushed, but is not rock solid. (Otherwise you’ll ruin the blades of your blender.)

4.

Remove from the freezer and place in blender or food processor again till pureed. Refreeze and repeat.

5.

Store in tightly sealed container to prevent freezer burn.

Notes:

Feel free to change the amounts of blueberries or strawberries. So long as you have five cups total, you’re sure to have a beautiful dessert that is low in sugar and high on class.

For the Sorbet

Yields 1 quart

Credits

Styling by Janine Kalesis Photography by Hudi Greenberger

Berry-Rhubarb Sorbet Intermezzo

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