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| 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
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
