|Rhubarb Mint Sorbet|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Read more about the details for Tuesday Tutor
Facebook: https://www.facebook.com/pages/MJs-Kitchen/133951023357088My tutor today is MJ from MJ's Kitchen, a blog filled with fast and tasty recipes that are intended for cooks of any level of experience. MJ shares recipes and tips from her years of experience cooking in her kitchen and her from-scratch food is frequently shared with the Made with Love Mondays series. Which means I'm always discovering delicious inspiration for new flavor pairings.
When MJ shared this Rhubarb Mint Sorbet with the Made with Love Mondays series a few weeks back, I knew I had to attempt it myself. I had never made sorbet before, but armed with my trusty ice cream maker and MJ's reliable recipe, this sorbet was foolproof. As in, even sorbet novice like me could manage to make perfect sorbet on the first try. You've got to try this sorbet - even if you're not a fan of mint or rhubarb!
About the Author: Fun Facts
- "When I started blogging and publishing my recipes, I had to dust off my measuring tools and force myself to measure ingredients. I still fight it, but I'm getting better."
- "Maybe the fact that I don't like to measure is why I never became a baker."
- "I was never interested in photography until I started blogging. Food photography caught my interest and after the first few pictures I realized I had A LOT to learn, but that's o.k. because it's been fun!"
- "You know how they say you can take the girl out of the south (USA), but you can't take the south out of the girl? I'm definitely proof of that."
- "When I was 14 I had my first car date. I married the guy 5.5 years later and we're still going strong."
|Add the water to a medium sized pot.|
|Add freshly squeezed lemon juice (I used the juice form 1 whole lemon since I was increasing|
the yield of MJ's recipe.)
|Add your sugar. I prefer my sorbet more tart than sweet, so I used 1 1/4 cups of sugar. Next time|
I might try reducing the sugar to just 1 cup
|Next comes the mint. I used two packages of mint.|
|Just add the mint to the rhubarb. No need to pull the leaves off the stems or chop it up.|
|Give everything a stir to help the sugar dissolve and to distribute the mint.|
|Cover the rhubarb and bring to the boil over medium-high heat|
|Once the mixture reaches the boiling point, uncover and reduce the heat to medium-low|
|Simmer uncovered for 10 minutes|
|If you have an immersion blender hand wand, now would be the time to use it. If you don't|
own an immersion blender, you can certainly use a heat-safe blender
|Puree the rhubarb sauce. The immersion blender is the easiest and least messy method.|
|Puree until smooth|
|Here's how the final sauce should appear - somewhat thick and perfectly smooth.|
And so delicious. Just try not to slurp too many test spoonfuls because it's even better when
frozen as sorbet!
|To cool the sorbet sauce quickly, you will need a large heat-safe shallow pan or dish. I used|
my Corning Ware A-10-B pan
|Pour the sorbet sauce into the pan|
|Allow to cool at room temperature for approximately 30-45 minutes until close to room|
temperature. Then cover and chill for at least 3 hours. The colder you get this base, the faster
it will thicken when added to the ice cream maker.
|Once your sorbet base is nice and cold, you're ready to freeze churn the sorbet. I used by|
ice cream maker - which I love tremendously and highly recommend to everyone.
|Make sure your freezer element has spent the last few days in your freezer so it's nice and cold.|
|Pour in the chilled sorbet base...|
|...and let the sorbet churn until it reaches a thickened consistency (about 20-25 minutes)|
|Once you've added the vodka, let the sorbet churn for another 5 minutes. It should be perfectly|
thickened and starting to climb the sides of the freezing canister and the churn paddle
|Shut off the ice cream maker and remove the churn paddle. Give everything a hearty stir with|
a spatula to ensure the sorbet is consistently mixed.
|Quickly transfer to sealable freezer containers (I used old cottage cheese containers), seal,|
and place in freezer for at least 2 hours to allow sorbet to firm-up.
This was a wonderful finish to a simple summer lunch. It was also the best part =)
Thoughts while scarfing...
- This sorbet is awesome - and not just because I love rhubarb. The truth is, the sorbet doesn't really taste anything like rhubarb or mint. It's something all it's own, a wonderful meld of two distinct flavors that together give birth to an unexpected flavor that's absolutely delicious. TRY THIS RECIPE!
- It really, really helps if you have an ice cream maker. In fact, ice cream makers are not terribly expensive and so simple to use, I'd recommend making room in your kitchen for one of these appliances. The ice cream maker really helps to prevent serious crystallization during the freezing process, resulting in a smoother and more creamy texture.
- Once you try this recipe, you'll want to make it again and again. So I recommend buying plenty of rhubarb stalks when you can find it in stores and then chopping and freezing as I do. That way, even when rhubarb is not in season, you can still enjoy this cold treat.
- I often discover little tweaks I decide to make to future attempts of a new recipe. In the case of MJ's recipe, I wouldn't change a thing. Seriously, this sorbet was perfect. If I were pressed (as in bound, gagged and tortured), I might someday try reducing the sugar slightly to allow for more tartness from the rhubarb. And I would definitely recommend making extra as I did. But really, just follow MJ's recipe and you'll be happy.
Other Must-Try Recipes from MJ's Kitchen
Maybe sorbet isn't your thing. But I guarantee you'll find something delicious from MJ's Kitchen. Check out these delicious posts and tell me you're not inspired!
|Quick and Easy Strawberry Jam|
|NM Red Chile Enchiladas|
|Green Chile Succotash|
|Preserved Lemon Rice|
|Cranberry Bread - Tried and True|