Amazingly delicious spring or summertime treat! Perfect for those hot days when you need to cool off! Add to soda or wine for a delicious beverage!
Rhubarb season is close to winding down, but there's plenty of time to squeeze in another rhubarb recipe, or two!
I'm not much of an ice cream fan. Popsicles, freeze pops or sorbet are more my style! I've never actually made homemade sorbet from fresh fruit like this before, so I was very excited to see how it turned out!
The flavor is fantastic!
The blueberries and rhubarb pair very well together and it has just the perfect touch of sweet and tart. I still have some left in the freezer, so today I'm mixing it with some Sprite for a cool and tasty beverage while I sit outside with my boyfriend.
His plan is to wash the cars and of course since I've done all the laundry today, it'll be my turn to relax while he does some work!
Yesterday we ended up driving all over Minnesota!
In the morning we went to Morrison County breakfast on the farm with my brother, sister in law and nephew! After that, Ella went for a swim in their pool! We then drove all the way down to Bloomington for a birthday party, then back home!
Relaxation is much needed today after such a busy day yesterday! Check out a few photos from our day! :)
They served eggs, sausage and pancakes for breakfast on the farm, but also served Schwan's ice cream since June is Dairy Month! Score!
City girl, Ella is feeding the cows and not trying to get too close! And lastly, my new calf friend! Isn't he or she cute??
Hope all of you have a fantastic week and thanks again for stopping by and checking out my recipes! All of your visits are appreciated!
Blueberry Rhubarb Sorbet
Ingredients (Approx 1 Pint)
- 1 1/2 cups rhubarb, chopped
- 1 cup fresh blueberries
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup granulated sugar
In a large saucepan, combine all ingredients.
Adjust heat to medium high and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, stirring frequently.
Remove from heat and cool. Transfer to a blender and process until smooth. Run mixture through a mesh strainer and discard solids. Chill in the refrigerator until cold.
Pour into the ice cream machine and freeze according to manufacturers instructions. Transfer to an airtight container and freeze for 4-5 hours before serving.
Store for up to two weeks.
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