Rhubarb Sorbet Recipe
- 1 cup plus 2 tablespoons sugar
- 1 cup water
- 3 tablespoons fresh lemon juice
- 1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
- 2 tablespoons light corn syrup
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)