Rhubarb and raspberry ice
The rosy pink color of this sorbet makes it an ideal springtime dessert. It would also be a lovely palate freshener at Easter brunch or dinner. Raspberry vodka, available in most supermarket liquor sections, adds a nice fruitiness and lime juice a delightful tang.
Rhubarb is a tart stalk that is treated as a fruit. Look for pink or cherry-red stalks about the same size as celery stalks in the supermarket produce section. They should be crisp and firm. If you’re not going to use them right away, store them in the refrigerator wrapped in plastic wrap.
I like to serve ices directly from the ice cream freezer when they still have a soft-serve texture. If you make the ice ahead and keep it in the freezer, take it out about 30 minutes before serving. It will be easier to serve, and the flavor will be better too. I like to garnish this ice with a nice sprig of fresh mint and a few fresh raspberries.
From the story: Pretty Pink Spring Sorbet
Combine the sugar and water in a 3-quart saucepan and bring it to a boil. Add the rhubarb. Return to a boil, then reduce the heat and simmer until the rhubarb is soft and falling apart, about 5 minutes. Cool to room temperature then refrigerate overnight.
Strain the pulp and discard it. Combine the rhubarb syrup with the vodka and lime juice.
Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Spoon the ice into a chilled loaf dish. Cover and freeze until ready to serve. Spoon the ice into serving glasses and garnish each with some mint leaves and a few raspberries.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
