Wednesday, June 1, 2011

Rhubarb Strawberry Champagne Sorbet

It's hot outside, and I'm on a rhubarb kick. To beat the heat, I decided to make this sweet, tangy, boozy, and most importantly, COLD sorbet. It was a huge summer dinner party hit.

There are technically no strawberries in this recipe—just strawberry-flavored Champagne.

I would use three to four rhubarb stalks, depending on the thickness. 

Cook the rhubarb down with water and sugar. You should yield about 2 cups.

After the rhubarb has cooled, then you add in your strawberry Champagne and puree. 
A beautiful dessert.


3-4 stalks of rhubarb, depending on thickness
1 cup water
3/4 cups sugar
2 cups strawberry Champagne

Chop the rhubarb into one-inch chunks. Combine the rhubarb with water and sugar in a medium saucepan and cook for about 30 minutes on medium heat, stirring occasionally. You should yield about 2 cups. Transfer the rhubarb to a bowl and put in the refrigerator or freezer until it is very cold. Pour in the strawberry Champagne and puree using an electric hand mixer or blender. Pour into ice cream maker and churn.