| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Rhubarb Sorbet |
| Ingredients
1 1/2 cups sugar 1 1/2 cups water 8 cups 1/2" thick slices trimmed rhubarb 1/2 cup orange juice 1/2 cup pomegranate juice 2 1/2 tablespoons Cointreau or other orange flavored liqueur 1/8 teaspoon salt Method Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup. Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor; press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. Chill until cold. Process rhubarb mixture in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 4 hours |
 |