Strawberry Rhubarb Sorbet

Cook time: 3 hours
Servings: 12


  • 2 cups sugar
  • 2 cups water
  • 1 1/2 cups fresh rhubarb juice
  • 1 tablespoon strawberry, chopped

  1. Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. Place mixture in a covered container and store in refrigerator overnight. Or chill over an ice bath for 30 minutes if you wish to make sorbet right away.
  2. Using a juice extractor, juice 6-8 rhubarb stalks to make 1 and 1/2 cups of juice. When sugar mixture is cool, add rhubarb juice and chopped strawberries; stir to combine.
  3. Pour into freezer bowl of ice cream maker. Turn machine on and mix until mixture thickens, about 25 – 30 minutes. Transfer sorbet to airtight container and place in freezer until firm, about 2 hours.
  4. Serve. Terrific on its own, or serve on top of puff pastry shell, or top with rhubarb sauce.

Nicolin Mansion Bed & Breakfast, Inc.


  • Nightly Rate $99 - $189
  • Reviews (221) 4.6
  • Rooms 5
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-9524926441
  • Fax 1-9524927797
  • Mobile 1-9522102593
  • Toll free 1-8006833360