LIVE
Rating: 3.67 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

The Martha Stewart Show, The Martha Stewart Show, March 2010, The Martha Stewart Show, March 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 1 quart
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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.