Spring

Rhubarb-Strawberry-Ginger Sorbet

by:
March 24, 2015
3 Ratings
Photo by James Ransom
Author Notes

Tart rhubarb, sweet strawberries, and zingy ginger come together in this refreshing sorbet. It gets its smooth consistency from a little Prosecco. As a refreshing dessert or palate cleanser, this is a flavorful and bright spring treat! —laura

  • Serves 4
Ingredients
  • 2 cups coarsely chopped rhubarb
  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 1 tablespoon freshly grated ginger
  • 2 cups fresh strawberries, stemmed removed and chopped coarsely
  • 2/3 cup Prosecco
In This Recipe
Directions
  1. Combine the chopped rhubarb, sugar, water, and ginger in a small pot and bring to a boil. Let simmer, stirring occasionally, for 10 minutes, or until the rhubarb fibers have softened and melted into near-liquid state. Remove from the heat, let cool, then cover and refrigerate until chilled.
  2. Combine chilled rhubarb-ginger mixture and the chopped strawberries in a blender and blend until smooth. Transfer mixture to a bowl and stir in the Prosecco.
  3. Pour this blended mixture into a pre-chilled ice cream machine bowl and churn according to the ice cream maker directions (generally let it churn 20 to 25 minutes). Cover and transfer to the freezer and let it firm up for about 3 hours (less for a softer consistency). It can be kept in the freezer for a few days if covered well; let it warm up some before scooping.

See what other Food52ers are saying.

  • Jeremy Beker
    Jeremy Beker
  • laura
    laura

2 Reviews

Jeremy B. June 17, 2017
This was amazing. I love how when warm the strawberry flavor shines but when cold the ginger comes right out.
 
Author Comment
laura March 18, 2019
I'm late in responding, but thanks, Jeremy, for this great feedback! Happy to hear you enjoyed the interplay of strawberry and ginger, I am hoping to make this again soon for those contrasting zings of flavor.