Rhubarb Lime Sorbet

I can’t believe it but I’m still using my ice cream machine.  I used it a lot last summer but then I tend to forget about things or just not feel like using them again.  The machine is so simple though and you have ice cream, sorbet or frozen yogurt in no time at all.  You do not need an ice cream machine to make this though I will go into more detail at the end.

First you need to make rhubarb simple syrup.  Original recipe from my friend Suzanne found here.  I slightly adapted things.

Rhubarb Simple Syrup

3 large stalks of rhubarb, cut into 2 inch chunks
1 c. sugar
1 c. water
Juice of half a lemon (approximately 2 T.)

Add everything to a medium size saucepan and bring to a boil, reduce heat to medium-high and cook at a low boil for about 10 minutes.  You want the rhubarb to be very soft.  I took a potato masher and smashed the rhubarb while cooking it.

Turn the heat off and let sit for 10 minutes.  Strain into a clean jar.  Using the back of a large spoon smash the rhubarb to get every last bit of juice.  Put your lid and band on.  Put in the refrigerator and it will self seal until you are ready to use it.  (If you’re not using it in the same day).

Rhubarb Lime Sorbet

Zest of one lime and juice of two limes
1 c. water
1 1/2 c. rhubarb simple syrup
2 T. light corn syrup
3/4 c. ice water

Mix together the lime juice and zest, 1 c. water, rhubarb simple syrup and corn syrup in medium size bowl.  Place in the refrigerator for about 30 minutes, while your 3/4 c. ice water is chilling in the freezer.

Turn on your ice cream maker and pour ingredients into your maker, add the additional 3/4 c. of ice water after about 2 minutes.  Freeze according to manufacturer’s directions.  Mine took about 22-23 minutes.

Immediately scoop into a air-tight bowl or container, cover and put in the freezer for 3-5 hours to ripen.

No ice cream maker?  No problem, you can still make some scrumptious sorbet.  Place mixture into an 8 x 8 glass dish and freeze.  Every half hour or so you’ll need to scrape the ice with a fork, but eventually you’ll get to the point where you have some nice flaky rhubarb lime sorbet.

My picture doesn’t really do this sorbet justice but, it is so refreshing and perfect for summer days.  I like to put two large scoops in a tall glass, add a small can of sierra mist, put in a straw and tall spoon.  That is my favorite way to have it.  So good and even better poolside 🙂

I’m off to Ohio this morning to take Crissy (daughter-in-law) to visit her relatives.  I will be back to visit your blogs on Friday.  Take care friends and wish me lots of luck saying goodbye.  I so want to kidnap these two!!  Here are a couple more pics to enjoy.

Have a great week y’all!

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