Rhubarb Sorbet

This sorbet went straight to my future in-laws the second it was churned and such a treat it was. Sharp and tangy, this would make a great palate cleanser or perfect to have with some bubbly. When testing for this recipe I ended up going through a lot of rhubarb, but finally came out with the perfect ratios. 

Rhubarb, depending on when you get it in the season, can either be very sharp or slightly sweet so you can doctor it however you want it, just make sure to keep on tasting through the cooking process. If you don't have an ice cream maker you can always add more water and turn it into a beautifully pink granita. Sorbets are some my favorite treats to make, due to the fact there are so few ingredients, so it's important to use the best! This recipe will make 1 pint. Cheers!

Ingredients:

15 oz of ripe rhubarb (about 3-4 large stalks)
1/4 cup sugar
1 1/4 cup filtered water
2 tbsp triple sec

Directions:

1. Chop your rhubarb and place in a medium saucepan on medium high heat
2. Add 1/4 cup water and sugar
3. Bring your ingredients to a boil for 5 minutes then reduce to a simmer, make sure to stir constantly in order for the rhubarb to break down (about 10 minutes)
4. Remove from heat and let it come to room temperature (we don't need any explosions in the next step!)
5. Once mixture has cooled place in a blender with the rest of the water and blend until smooth
6. Strain the mixture into a bowl and place in the refrigerator for a few hours 
7. Once mixture has cooled, pour it into your ice cream maker, add your triple sec and freeze following manufacturer's instructions