I know, I know. I’m so sorry. You were probably thinking awful thoughts, thoughts like: Did she die?! Has she given up on baking?! Is she throwing her life away?!
I’m back to assure you that I’m still alive, I’m still baking, and…well, I’m still alive.
That last bit is too weighty for this fun post that is all about sorbet. Ah, yes! Light! Refreshing! ALMOST ICE CREAM BUT NOT QUITE!
Or not at all…
Anywho, after several months of what we’ll kindly refer to as “tummy troubles,” I had some allergy testing done. Long story short, I’ve been avoiding three major items: wheat, eggs, and milk. Talk about throwing a wrench into the life of someone who loves food! But, I’m surviving and having fun trying new foods and learning to live life as a carnivorous vegan.
This dairy-free lifestyle has also meant giving up one of my favorite things in the entire world: GoBerry frozen yogurt. It’s a cute, local frozen yogurt shop serving up perfectly tart and delicious froyo made from local yogurt and local milk and a marvelous array of toppings.
With warm weather on the horizon, I’m finding a need for a frozen treat that isn’t frozen grapes.
After buying an excessive amount of rhubarb for a berry crumble (gluten free & vegan—delicious! I can’t wait to share!), I decided that I’d find a way to get the extra into a sorbet. What I ended up with is tangy yet perfectly sweet with hints of citrus. Plus, it looks really beautiful!
I give you…Strawberry Rhubarb Mojito Sorbet!
Adapted from Lucky Magazine?!
1 ½ cups rhubarb, cut into ½ inch pieces
2/3 cup water
½ cup agave nectar (or ¾ cup sugar…pick your poison!)
Pinch of salt
1 ½ cups strawberries, hulled and sliced
Juice of ½ lime
Zest of 2 limes
1 tablespoon mint leaves, coarsely chopped
In a medium-sized sauce pan, bring the rhubarb, sweetener, water, and salt to a boil. Reduce the heat and let simmer, covered, for 5-ish minutes. The rhubarb should be soft. You’ll be able to tell when it’s ready. Trust me. Remove from heat and bring to room temperature.
Slice the strawberries and toss with the lime juice, zest, and mint.
Using either a food processor or a blender, puree the room-temperature rhubarb mixture until smooth. Add the strawberries, et al. and puree until desired consistency. Leaving it a little chunky might be nice! I went for a smooooooth puree.
Cool the mixture in the refrigerator for at least six hours, although overnight is best.
Churn in your ice cream maker according to directions.
Pack into an old yogurt container (or anything with a lid) and store in your freezer for snacking (or sharing!)
The original recipe says that it makes a quart. That’s not true. I’d say it makes a solid three cups!
Enjoy garnished with fresh mint!
These flavors instantly transport me to memories of springtime barbecues and drum up an insane appetite for lemonade in mason jars. Enjoy!