Strawberry-Rhubarb Sorbet

Last week I made strawberry-rhubarb sorbet with the produce from my CSA.  This recipe is of course from my favorite book, The Perfect Scoop by David Lebovitz.  Although it was a refreshing treat for my hot and stuffy apartment, I couldn't help but wish I had made ice cream instead.

Here is the recipe for David Lebovitz's Strawberry Rhubarb Sorbet from The Perfect Scoop (makes about 1 quart):

-12 ounces of rhubarb
-10 ounces of strawberries, rinsed and hulled
-2/3 cup water
-3/4 cup sugar
-1/2 teaspoon lemon juice, freshly squeezed

To begin, wash the rhubarb and trim the stem and leaf ends.  Cut rhubarb into 1/2-inch pieces.

Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil.  Reduce 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.

While the rhubarb is simmering, slice the strawberries.

Combine the cooled rhubarb and strawberries in the food processor until smooth.

Chill the mixture thoroughly, then freeze in your ice cream maker according to to the manufacturer's instructions.

Enjoy!