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Categories: Best recipes, Desserts

Rhubarb and raspberry ice

Rhubarb and raspberry ice
Carolyn Cole / Los Angeles Times

The rosy pink color of this sorbet makes it an ideal springtime dessert. It would also be a lovely palate freshener at Easter brunch or dinner. Raspberry vodka, available in most supermarket liquor sections, adds a nice fruitiness and lime ... Read more

Active work time: 10 minutes | Total preparation time: 40 minutes plus chilling | Serves 8
  • 1 cup sugar
  • 4 cups water
  • 4 cups rhubarb cut into 1-inch pieces
  • 1/2 cup raspberry-flavored vodka
  • 2 tablespoons lime juice
  • Mint leaves and raspberries, for garnish

Step 1Combine the sugar and water in a 3-quart saucepan and bring it to a boil. Add the rhubarb. Return to a boil, then reduce the heat and simmer until the rhubarb is soft and falling apart, about 5 minutes. Cool to room temperature then refrigerate overnight.

Step 2Strain the pulp and discard it. Combine the rhubarb syrup with the vodka and lime juice.

Step 3Freeze the mixture in an ice cream maker according to the manufacturer's directions. Spoon the ice into a chilled loaf dish. Cover and freeze until ready to serve. Spoon the ice into serving glasses and garnish each with some mint leaves and a few raspberries.

Each serving:
143 calories; 3 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 28 grams carbohydrates; 1 gram protein; 0.44 gram fiber.
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