Rhubarb Sorbet 1993

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb fresh rhubarb
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 cup water
• 3 tablespoons fresh lemon juice
• 2 tablespoons corn syrup

Recipe

• 1 cut up fresh rhubard into one inch pieces.
• 2 you may used frozen thawed, and drained rhubarb also.
• 3 combine sugars water and lemon juice in a large heavy saucepot.
• 4 stir over low heat until sugar dissolves.
• 5 increase the heat and bring to a boil.
• 6 add the prepared rhubarb.
• 7 reduce heat to simmer and simmer until fruit is tender.
• 8 this should take ten minutes.
• 9 transfer all to food processor and puree until smooth.
• 10 stir in the cornsyrup.
• 11 transfer into a bowl and chill well until cold.
• 12 transfer mixture now to your ice cream machine and process to the machines instructions.
• 13 when done, transfer into a covered container.
• 14 put saran or plastic wrap directly on the mixture, this helps to prevent ice crystals.
• 15 cover with container lid, and freeze.
• 16 the cooking time and preparation time does not include chilling or freezing which should be at least ten hours.