Rhubarb sorbet with strawberries

Name: Rhubarb sorbet with strawberries
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 kg Rhubarb; 250 g Sugar; 7-10 Tbsp Juice of 1 lemon; 250 g Strawberries; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp possibly lemon balm or 4-6 small rhubarb sticks to decorate

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 kg Rhubarb
250 g Sugar
7-10 Tbsp Juice of 1 lemon
250 g Strawberries
1-2 TABLESPOONS Icing sugar
7-10 Tbsp possibly lemon balm or 4-6 small rhubarb sticks to decorate

Directions

1
Clean, wash and chop the rhubarb. Boil up with 1/8 l water. Simmer covered for about 5 minutes. Drain rhubarb through a sieve or squeeze it lightly, collect the juice and measure 600 ml. Mix with sugar and lemon juice. Stir until the sugar is dissolved. Let the juice cool down
2
Pour the rhubarb juice into a tall mixing bowl. First freeze for about 2 hours. Then stir well with a whisk or puree with a hand blender. Freeze again. Repeat the process several times (at least three times!)
3
Wash, clean and quarter the strawberries. Sprinkle with icing sugar and let them steep a little. Arrange with the sorbet, decorate
4
Rhubarb spritzer is one of the new "in" drinks. So why not make more juice right away? Sweeten it to taste and fill it up with ice-cold mineral water. The juice will keep in the fridge for about 1 week - or freeze it!