Description

Craving a refreshing, fruity dessert that’s perfect for warm days? Raspberry Rhubarb Sorbet is a vibrant, naturally sweetened treat that combines the tartness of rhubarb with the sweet-tart flavor of raspberries, all smoothed out with honey and a hint of vanilla.

Ingredients

This Raspberry Rhubarb Sorbet uses a short list of wholesome ingredients for a bold, refreshing flavor. Here’s what you need and why each one matters:

Rhubarb (12 ounces, 340 grams, chopped into 1-inch sections): Provides tartness and a subtle vegetal note; ~3 cups chopped.
Raspberries (6 ounces, 170 grams): Add sweet-tart flavor and vibrant color; ~1½ cups fresh or frozen.
Water (½ cup, 120 ml): Helps cook the fruit and dissolve honey, forming a smooth base.
Honey (1 cup, 340 grams): Naturally sweetens the sorbet, balancing tartness with floral sweetness; contributes to a scoopable texture.
Vanilla Extract (1 teaspoon): Adds warmth and depth, rounding out the fruit flavors.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (thawed, drained); increase cooking time by 2-3 minutes. Swap half with strawberries (170 grams total fruit) for a sweeter profile; reduce honey to ¾ cup.
Raspberries: Replace with blackberries, blueberries, or mixed berries (170 grams); adjust honey based on sweetness (reduce to ¾ cup for sweeter berries).
Water: Use coconut water for a subtle tropical note or fruit juice (e.g., orange, apple) for added flavor; keep to ½ cup.
Honey: Swap with maple syrup or agave nectar for vegan (1 cup); maple adds a distinct flavor, agave is milder. Use ¾ cup granulated sugar for a non-liquid sweetener, but texture may be icier.
Vanilla Extract: Omit or use ½ teaspoon almond extract for a nutty twist; scrape seeds from ½ vanilla bean (add during cooking) for richer flavor.
Add-Ins: Blend in 1 tablespoon lemon juice or zest after cooking for extra brightness; add a pinch of ground cardamom or ginger for warmth.

Pro Tip: Weigh rhubarb (340 grams) and raspberries (170 grams) for accuracy; ~3 cups rhubarb and 1½ cups raspberries. Use fresh, firm rhubarb for best flavor; trim woody ends before chopping. Choose raw, local honey for optimal taste and texture.

Essential Equipment

Large Saucepan: For cooking the fruit mixture evenly.
Blender or Food Processor: For pureeing the cooked mixture into a smooth base.
Fine Mesh Sieve: For straining seeds and fibers, ensuring a silky texture.
Spatula or Spoon: For stirring and pressing mixture through the sieve.
Mixing Bowl: To catch strained liquid.
Ice Cream Maker: For churning the sorbet to a creamy consistency.
Airtight Container (1-quart capacity): For freezing and storing sorbet; freezer-safe plastic or metal works best.
Refrigerator and Freezer: For chilling the base and setting the sorbet.

Pro Tip: Pre-chill the ice cream maker bowl (if required) for 24 hours before churning to ensure efficient freezing. Use a stainless steel saucepan for even heat distribution; a rubber spatula helps scrape all puree through the sieve.

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Instructions

Cook the Fruit Mixture:
- In a large saucepan, combine 12 ounces (340 grams) chopped rhubarb, 6 ounces (170 grams) raspberries, ½ cup (120 ml) water, and 1 cup (340 grams) honey.
- Bring to a boil over medium-high heat, stirring to dissolve honey.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until rhubarb is soft and translucent.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Tip: Stir gently to avoid breaking fruit too early; rhubarb should be fork-tender but not mushy.
Cool the Mixture:
- Let the mixture cool for 10-15 minutes at room temperature to make blending safer.
- Tip: Place the saucepan in a shallow ice bath (bowl of ice water) to speed cooling to 5-10 minutes; stir occasionally.
Puree and Strain:
- Transfer the cooled mixture to a blender or food processor and process until smooth (30-60 seconds).
- Pour the puree through a fine mesh sieve into a mixing bowl, pressing with a spatula to remove seeds and fibers. Discard solids.
- Tip: Work in batches if needed; press firmly to extract all liquid, yielding ~2½-3 cups puree. Scrape the sieve’s underside to collect puree.
Chill the Base:
- Cover the strained mixture and refrigerate for 3-4 hours, or until cold (below 40°F).
- Tip: Chill overnight for convenience; stir before churning if separation occurs. Place in the freezer for the last 30 minutes to get extra cold, but don’t let it freeze.
Churn the Sorbet:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes), until it resembles soft-serve.
- Tip: Ensure the ice cream maker bowl is fully frozen; churn until thick but not hard to avoid overworking the machine.
Freeze and Serve:
- Transfer the churned sorbet to a 1-quart airtight container, smoothing the top.
- Freeze for 4-6 hours to firm up for scooping.
- Serve in chilled bowls or cones, scooping with a warm (dipped in hot water) ice cream scoop.
- Store in the freezer for up to 2 weeks (makes ~1 quart).
- Tip: Press parchment or plastic wrap against the sorbet’s surface before sealing to prevent ice crystals; let soften at room temperature for 5-10 minutes before scooping if very hard.

Cooking Tips:

Smooth Texture: Strain thoroughly to remove all seeds and fibers; a silky base ensures creamy sorbet.
Prevent Icing: Churn only until soft-serve consistency; over-churning can make sorbet grainy. Store tightly sealed to avoid freezer burn.
Flavor Balance: Taste puree before chilling; add 1 teaspoon lemon juice if too sweet or 1 tablespoon honey if too tart, then blend again.