Enter Google and Deborah Madison's recipe for Cooking Light. So easy and no complicated ingredients. (of course, I wouldn't be me if I didn't swap or alter at least one ingredient.)
When it was finished, the kid looked at green flecks in something I called "It's like ice cream." and gave me the eye. "I need a taste before you give me a bowl." I gave him a taste, half-hoping he would hate it so I could keep all this minty, citrusy yum for myself. Verdict: Arms straight up in a V with the declaration: You should open a super yummy sorbet store and just sell this. *gush* I love this kid.
Citrusy Rhubarb Sorbet
Ingredients
·
·
4 cups chopped
rhubarb (about 1 1/4 pounds)
·
1 cup water
·
2/3 cup sugar
·
*** I
added ¼ cup of almond milk ***
·
1/2 cup fresh orange
juice (about 2 large oranges) *** I
used grapefruit juice ***
·
Mint sprigs (optional) *** I put a handful of mint into the
blender ***
·
Orange rind strips (optional)
Preparation
1.
1. Combine first 4 ingredients in a medium saucepan; bring to a
boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool
slightly. Place rhubarb mixture in a blender, and process until smooth. Pour
into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour
mixture into the freezer can of an ice-cream freezer; freeze according to
manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10
minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm.
Garnish with mint and rind, if desired.
Note:
You can vary this simple dessert by using fresh tangerine, red
grapefruit, or blood orange juice in place of the orange juice.
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