A Taste of Summer: Herban Feast Pastry Chef’s Recipe for Rhubarb Sorbet

June 14, 2012

This wonderful weather is bringing a bounty of locally grown produce to our farmer’s markets, and one of our favorites – for its obscurity and tartness – is rhubarb, which can be found fresh at markets through June!

From crisps and crumbles to conserves and cakes, rhubarb is a summer delight and a great base for summer cooking.

Just in time for 4th of July parties and barbecues, our Pastry Chef at Seattle restaurant Fresh Bistro, Maya Barber-Kurose, recently revealed her recipe for Rhubarb Sorbet. You can find this treat on our new ‘Chill’ Gelato and Ice Cream Dessert Carts – mobile dessert bars which add an interactive element to standard event menus.

All you need to get started is an ice cream machine, a blender and a strainer. Whip up a delicious batch for your next party and enjoy!

Rhubarb Sorbet
by Maya Barber-Kurose
Makes approximately 1 gallon of sorbet

 

Ingredients

5 lb. of market fresh rhubarb, sliced

4 cups water

7 cups simple syrup

½ cup of fresh squeezed lemon juice

 

To Prepare

  1. Do not boil.
  2. Place rhubarb and water in a blender and blend, strain through a strainer
  3. Mix rhubarb mixture with simple syrup and lemon juice
  4. Let chill
  5. Spin in ice cream machine until scoopable
  6. Freeze
  7. Serve!

Or if making sorbet for your next party is too time consuming, book our new Herban Feast Chill Cart featuring seasonal sorbet, gelato, ice cream and ice cream sandwiches!

For more information about our Seattle restaurant Fresh Bistro please visit www.freshbistroseattle.com.  To learn about our Seattle catering services, please visit www.herbanfeast.com. Happy summer!