Rhubarb Sorbet

by autumn on May 14, 2010


I suppose it’s unofficially rhubarb week for me. I am telling myself it’s OK that I’ve been spending a good chunk of my food budget on rhubarb for the past couple weeks. One of my favorite podcasts–definitely the one I learn the most from–is Erica WidesWhy We Cook.” Last week Erica mentioned eating the heck out of things while they’re in season, even to the point where you’re sick of them because by the time they show up in the market again you’ll be jonesing for them anew. So. Rhubarb.

I used this recipe as a guide. I omitted the corn syrup because there’s no corn syrup in my cupboard and I was not very precise in my measurements, aka: I eyeballed everything. Before processing the sorbet in my clunker of an ice cream maker (best $19.99 ever spent) I added a few glugs of vodka, about 2 T. You won’t be able to taste the alcohol and it helps homemade ice cream maintain a softer, less icy texture.

I was elated with how this turned out. SO GOOD! Plus, this recipe falls into my favorite category: seems-super-fancy-and-time-consuming-to-make,-but-isn’t.

{ 2 comments… read them below or add one }

1 erica wides June 1, 2010 at 3:09 pm

Thanks for the great compliment on “Why We Cook”! Glad to know you’re listening and learning!


2 Kate June 6, 2010 at 11:20 pm

This looks divine Miss! I’m going to hunt down an ice cream maker asap.


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