Fresh strawberries are always available, but during spring and early summer when there are locally grown ones, they taste better. Rhubarb season is at about the same time, so this classical pairing makes for a delicious, refreshing sorbet.
1 pound fresh strawberries, (about 3 cups), washed and hulled
1 cup roasted rhubarb
2 cups Basic Sugar Syrup
3 tablespoons frozen orange juice concentrate
- Measure the strawberries and rhubarb into the bowl of a food processor; process to form a smooth puree.
- With the motor running, add the sugar syrup and process until well-mixed.
- Add the orange juice concentrate, process until mixed, and transfer to a covered container; chill well. (if the ingredients are already chilled, they can be used in the sorbet immediately)
- Freeze according to automatic ice cream machine instructions.
Amount Per Serving
Calories 212 Calories from Fat 2
Percent Total Calories From: Fat 1% Protein 1% Carb. 98%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Total Carbohydrate 52 g
Dietary Fiber 0 g
Sugars 40 g
Protein 1 g
Vitamin A 1% Vitamin C 69% Calcium 0% Iron 1%
Basic Sugar Syrup
4 3/4 cups sugar
4 cups water
Note: This syrup keeps indefinitely at room temperature, however, if stored in the refrigerator in a covered container, it can be used in ice creams and other frozen desserts without having to chill prior to freezing.