Strawberry and Rhubarb Sorbet with Mint

== Ingredients ==
* 2¼ pounds rhubarb, trimmed, sliced
* 2½ cups sugar
* 2 teaspoons vanilla extract
* 1 cup water
* 2 pints strawberries, hulled and sliced
* 1½ cups orange juice
* 2 tablespoons fresh mint, minced
== Directions ==
# In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water.
# Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes.
# The rhubarb should be very tender and falling apart.
# Carefully transfer the rhubarb to a food processor or blender and puree until smooth.
# You may need to do this in batches and begin by pulsing or flicking the on and off switch of the blender.
# Transfer the rhubarb puree to a bowl.
# Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth.
# Combine the strawberries with the rhubarb.
# Chill the mixture in a refrigerator until thoroughly cool.
# This may be done overnight.
# Freeze the mixture in an ice cream maker according to the manufacturer's directions.
# Add the mint while the mixture is freezing.
# Store in an airtight container in the freezer for at least four hours or overnight before using.
Category:Rhubarb Recipes
Category:Orange juice Recipes
Category:Strawberry Recipes
Category:Sorbet Recipes
Category:Mint Recipes