What better way is there to cool off than to eat a delicious frozen treat? Strawberry Rhubarb Sorbet is not only cool and tasty, it can be made (soft frozen) in about 10 minutes prep (as long as the sugar syrup has been made ahead, and the roasted rhubarb has been made and chilled – both can be easily made and stored in the fridge or freezer) and 20 minutes to freeze in an automatic ice cream maker. Automatic ice cream makers have become inexpensive over the last few years, and as long as the bowl is kept in the freezer, anytime the mood dictates, a frozen dessert is only about 20 minutes away. It’s a good idea to keep basic simple syrup on hand – it keeps indefinitely and consists of sugar and water which is boiled until the sugar is dissolved; besides sweetening the mixture, it insures that there are no sugar crystals in sorbets and ices.

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.

8 Servings

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

1. Measure the strawberries and rhubarb into the bowl of a food processor; process to form a smooth puree.


2. With the motor running, add the sugar syrup and process until well-mixed.


3. 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)


4. 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

Mix the sugar and water in a large saucepan.

Cover and bring to a boil over medium heat.

Remove the cover, stir, and turn heat to medium low; simmer 10 minutes.

Remove from heat and cool before using.

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.