Why, hello there 90 degrees. You’ve decided to rear your ugly head here in New York before I could manage to install the window A.C., but I’ve been ready for you in another way. That’s right, because I made this sweet, tart, and scintillating sorbet the other week ago for the perfect cool down whenever the thermometer creeps up. Summer’s not here yet, but I’m ready!
An electric ice cream maker isn’t exactly an essential kitchen tool. I’ve waited four good years to justify buying one since I saw a friend posting his homemade churns on Facebook. But the popular Cuisinart model is (only) about $50 and it takes up one cubic foot of kitchen space. It’s wonderful retail therapy that can also keep the cost of summer treats down. Two dollars worth of seasonal fruit can easily replace $6 tubs from the grocer. And you get the added benefit of controlling the flavors without the undesirable additives.
The affordable household model requires you to pre-freeze the bowl. You’ll want to keep it in the freezer whenever it’s not in use for instant sorbet. It’s also good to get your ingredients nice and cold before pouring into the running machine. That way it comes out nice and frozen before going into the freezer. But not popsicle frozen – add a shot of vodka to maintain the texture and well…vodka. (Or rum, gin, tequila…)
There’s still a little rhubarb out there as strawberries are coming to their peak. Let me know how you enjoy this sorbet. I’ll have more frozen delights to help you use that machine this summer.
What are you freezing up this summer?
- 1½ pounds rhubarb
- ½ pound strawberries
- ½ cup water
- ½ cup sugar
- 3 Tablespoons vodka (or other liquor)
- Preheat oven to 350 degrees. Clean rhubarb and cut away dry ends then chop into 1-inch pieces. Remove green tops from strawberries and cut in half. Spread rhubarb and strawberries on baking sheet and roast for 20 minutes until tender, stirring once. Remove from oven and move to refrigerator to chill.
- In a food processor or blender, puree rhubarb and strawberries with sugar, water and vodka. Start the ice cream maker spinning then pour the puree in and run according to machine instructions. It should take about 20 minutes to freeze to a soft-serve consistency. Pour into a freezer-proof container and move to freezer to store.