No ice cream maker is required for this old-fashioned spring favorite. The steps of mixing and partial freezing help create a lovely texture.
The mixture needs to be frozen twice, for 20 to 30 minutes each time, before the sherbet is ready for a final freeze (at least 30 minutes and up to five days).
Strawberry-Rhubarb Sherbet 1 to 11/ 2 pounds fresh
rhubarb, cut into 1-inch
pieces (about 5 cups) 1 cup water 21/ 2 cups superfine sugar 2 cups fresh, hulled
strawberries Have two 9-by-5-inch or 8-by-4-inch loaf pans at hand.
Combine the rhubarb and water in a large saucepan over medium heat.
Once the water starts to bubble a bit, cover and cook for 5 minutes. The rhubarb should be softened. Let it cool slightly.
Transfer to a food processor along with the sugar; puree until smooth,then pour into a mixing bowl.
Puree the strawberries in the food processor until smooth.
Press through a fine-mesh strainer, letting the result fall into the bowl with the pureed rhubarb. Discard the solids in the strainer.
Divide the mixture between the loaf pans, which will be about half-full; cover with plastic wrap directly on the surface and freeze for 20 to 30 minutes, until mushy.
Transfer the mixture to the bowl of a stand mixer or hand-held electric mixer; beat until smooth but not melted.
Return to the loaf pans and freeze 20 to 30 minutes.
Repeat the mixing and freezing step.
At this point, the sherbet is ready to be transferred to a long-term storage container.
Freeze for at least 30 minutes and up to five days. Defrost in the refrigerator for 30 minutes before serving.
Makes about 6 cups (6 generous servings).
Adapted from a decades-old food magazine recipe by Jean Janssen, founder of Smart Markets in Northern Virginia
Food, Pages 32 on 05/15/2013