Raspberry Rhubarb Sorbet Recipes

Steps:

• Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.
• Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.
• Freeze rhubarb mixture in an ice cream maker according to manufacturer's instructions. Keep frozen, in an airtight container, up to 1 week.

Steps:

• Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
• Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.

Steps:

• Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
• Combine berries and lemon juice in a blender; process to a smooth puree.
• Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
• Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Steps:

• Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
• Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)

Steps:

• Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
• Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
• Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
• Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
• Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
• Freeze the container for 30 minutes.
• Scoop out the sorbet and serve!
• Great with sugar cookies or shortbread and garnished with fresh mint.

Steps:

• In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.

Steps:

• Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
• Put rhubarb, water, and sugar in a saucepan; bring to a boil.
• Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
• Remove from heat and let cool to room temperature.
• Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Steps:

• Wash, trim and cut the rhubarb into 1 inch chunks.
• Place rhubarb, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
• Allow rhubarb to cool then blend mixture in a liquidizer until smooth.
• Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4-6 hours. Alternatively use an ice cream maker to churn then store in an air tight container and freeze for around 4 hours until set.
• Lovely served with baked bananas, a nutty cake (especially pistachios) or on its own!

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

Steps:

• Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
• In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
• Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.