Last summer my partner purchased a Kitchen Aid Ice Cream Attachment which we used last summer many times to create sorbet. This summer, we are going to publish several of the recipes we’ve been using. Most of the recipes we found in the Kitchen Aid book, which came with the Ice Cream Attachment. However, the Strawberry Rhubarb recipe came from an LA Times blog post.
The recipe they posted:
Total time: 20 minutes, plus freezing time
Servings: Makes 1 1/2 quarts
Note: Adapted from David Lebovitz’s “The Perfect Scoop.” If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.
3/4 pound rhubarb (5 or 6 thin stalks), trimmed
3/4 cup sugar
10 ounces fresh strawberries (about 1 1/2 cups)
1/2 teaspoon freshly squeezed lemon juice
1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.
2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
Credit:Recipe from http://www.latimes.com/features/la-fo-calcookrec9aapr09,0,3067664.story
For the two photographs, first is the shot of the sorbet itself.
This shot was taken with a Canon t1i, 50mm 1.4f lens, and a Canon 580 EXii speedlite. The shot was edited in Lightroom 3.0. The shot was taken at ISO 200, f2.2, at 1/200th of a second. The flash has a Gary Fong Collapsable Lightsphere diffuser on it. I was also using a reflector and direct overhead light.
This photo shows the setup:
I should just mention that the sorbet is wonderful & was clearly starting to melt as I took both shots (it’s warm outside, which makes the sorbet that much better).