New This Month

Raspberry-Rhubarb Sorbet


This tangy sorbet is an irresistible treat. For an additional touch of pink, try serving it with Pink Tuile Cookies.

  • Yield: Makes about 1 quart

Source: The Martha Stewart Show


  • 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


  1. 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.

  2. 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.

  3. Freeze rhubarb mixture in an ice cream maker according to manufacturer's instructions. Keep frozen, in an airtight container, up to 1 week.

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