Strawberry and Rhubarb Sorbet

Ingredients

• 14 oz strawberries ((400 g))
• 14 oz rhubarb ((400 g))
• 2 tbsp honey
• 3 tbsp water
• 1 tbsp lemon juice

Instructions

1. 1

   Add cleaned strawberries and diced rhubarb to a pot or sauce pan along with honey and water. Bring it to a simmer, and leave it to simmer under a lid for about 5 minutes or until the rhubarb has softened.

2. 2

   Transfer the fruit mixture to a food processor along with the lemon juice, and pulse into a smooth puree. Pour into an ice cream maker and follow the instructions on the appliance.

3. 3

   If you don’t have an ice cream maker, you should pour it into a freezer safe container and place it in the freezer. Stir through the sorbet every 30 minutes for the first 3 hours to allow it to freeze through evenly. After 3-4 hours it should be ready to serve, or you can leave it frozen for up to several months.