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9 Ratings
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4 star values:
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Martha Stewart Member
Rating: Unrated
07/05/2015
I'm a bit confused....when you strain the mixture into the container.....are you keeping what's in the container or what's in the strainer? I assume the strainer as I don't think you'd have much other than a bit of liquid in the container.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
5106_030810_sorbet.jpg
Ingredients
Ingredient Checklist
8 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
1/2 vanilla bean, scraped
1 1/2 cups sugar
1/3 cup freshly squeezed lemon juice
2 pints fresh raspberries
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
5106_030810_sorbet.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
5106_030810_sorbet.jpg
5106_030810_sorbet.jpg
Ingredients
Ingredients
- 8 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 1/2 vanilla bean, scraped
- 1 1/2 cups sugar
- 1/3 cup freshly squeezed lemon juice
- 2 pints fresh raspberries
Directions
Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.
Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.
Freeze rhubarb mixture in an ice cream maker according to manufacturer’s instructions. Keep frozen, in an airtight container, up to 1 week.
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: Unrated
07/05/2015
I'm a bit confused....when you strain the mixture into the container.....are you keeping what's in the container or what's in the strainer? I assume the strainer as I don't think you'd have much other than a bit of liquid in the container.
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
9 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
9 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 6
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
07/05/2015
I'm a bit confused....when you strain the mixture into the container.....are you keeping what's in the container or what's in the strainer? I assume the strainer as I don't think you'd have much other than a bit of liquid in the container.
Martha Stewart Member
Rating: Unrated
07/05/2015
I'm a bit confused....when you strain the mixture into the container.....are you keeping what's in the container or what's in the strainer? I assume the strainer as I don't think you'd have much other than a bit of liquid in the container.
Rating: Unrated
All Reviews for Raspberry-Rhubarb Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Raspberry-Rhubarb Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
