Rhubarb Sorbet Recipe

How to make it

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• Combine the wine, sugar, the honey, and the strawberries and bring to a low boil over moderate heat, stirring occasionally.
• Cook until the strawberries are flabby and pale, 10 to 12 minutes. With a slotted spoon, transfer the strawberries to a bowl. Occasionally pour juices that collect around them back into the pot.
• Add the rhubarb and return to a low boil.
• Cover until the rhubarb has released its juices, about 3 minutes. Uncover and simmer until the rhubarb is falling apart, 6 to 8 minutes
• pour the mixture through a fine strainer set over a bowl;
• let sit several minutes, mashing with a spoon to extract most of the liquid.
• (keep the liquid to add to drinks, etc.)
• Transfer the the rhubarb pulp and strawberries to a food processor and puree til smooth.
• Stir 1 or 2 tablespoons lemon juice and additional sugar into the pulp according to taste.
• Place in plastic container(s) in freezer, do in smaller batches for smaller servings
• Once it is frozen almost solid, remove and run a fork through to break up ice crystal, stirring and mashing in turns.
• Smooth out mixture and return to freezer for 20 min or so
• Remove, scoop into bowls to serve.