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Rhubarb Sorbet with Lime and Tequila

Category: Recipe
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So, let’s play catch-up.

Since last time, Mike and I have moved into our new, tiny apartment. I actually kinda love it. There are a lot of windows; I get GREAT light in here right in the middle of the day! It’s in a better neighborhood, and a lot less expensive compared to our last place. At this point, I’m the damn queen of finding apartments.

Aaannd in a couple of weeks, I fly back to Syracuse (by myself) to take care of wedding things. Our wedding is about 11 months away, but being 3,000 miles away makes me want to take care of everything ASAP. Venue? Check. Photographer? Check. Food? Check. I had those taken care of three months ago. I’m kind of a control freak like that; I’d rather just get things done now, and be able to relax later. Not to mention we are (or, I should said, Mike is,) designing our invitations, I am designing my dress (though not MAKING my dress. Have you ever seen me, try to use a sewing machine? HAHAHA,) and we’re doing a whole bunch of other DIY stuff. Hey did the room just get really bright and fuzzy? No? Just me? ::twitch::

I’m really excited about flying back home though. I haven’t been back to Syracuse in two years! I don’t think I can remember how to get anywhere… it’s changed so much. I can’t wait to see my friends and family and Wegmans, (yes, Wegmans is that important). I wouldn’t be surprised if my mom had a bunch of rhubarb waiting to be devoured by me, when I get home.

Did anyone else grow up eating rhubarb raw? My mom would get a little bowl of sugar, and cut up pieces of rhubarb, and we’d sit down and snack on it like that. She never cooked it, ever. It’s got this fantastic crunch like celery, and it’s really tart, almost like a Granny Smith apple, but it has this “green” flavor too. (“Green” basically means grassy. But grassy doesn’t sound as nice, now does it?)

But instead of just eating it raw, I decided to make something (not strawberry-rhubarb pie) with it. The little bits of fresh lime zest, and the clean, bitter taste of the tequila are amazing with the sweet and tart nature of this sorbet. I love making sorbets. Sugar, water, fruit, and you’re done.

Ingredients for Rhuabarb Sorbet
  • 16 oz (~5 large stalks) of chopped, fresh, rhubarb
  • 8 oz white sugar
  • 8 fl oz water
  • the zest of 2 limes
  • 1 fl oz Tequila (I chose silver tequila for this recipe)
Instructions for Rhubarb Sorbet
  1. Roughly chop your rhubarb; put rhubarb pieces in a pot along with the water and sugar.
  2. Bring mixture to a boil, and then lower the heat to a simmer for 10 mins, stirring occasionally (the rhubarb should completely break down).
  3. Carefully pour hot mixture into a blender, and blend away! (Or you can use a stick blender in your pot.) The goal here is a smooth puree-like texture.
  4. Refrigerate puree until it is completely cooled, and cold! (This took me about 3-4 hours)
  5. When your mixture is cold, whisk in your lime zest.
  6. Add puree to your ice cream maker, and while it’s on, slowly pour in your tequila.
  7. Make sorbet according to your ice cream maker instructions, and freeze in an airtight container.

This recipe makes about a pint of sorbet. I took mine out of the freezer only about 2 hours after making it, and it had a glorious, smooth, soft-serve texture. If you want yours to be firmer, I suggest leaving it in the freezer for 5+hours or overnight. Of course you can just leave it out on the counter for about 10 mins to bring it back to the soft-serve texture again if you wanted.


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