Recipe: Raspberry-Rhubarb Sorbet



Makes about 1 quart

* 8 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
* 1/2 vanilla bean, scraped
* 1 1/2 cups sugar
* 1/3 cup freshly squeezed lemon juice
* 2 pints fresh raspberries


1. Combine rhubarb, sugar, vanilla bean seeds, and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer until rhubarb has broken down and mixture is thick and syrupy, 12 to 15 minutes.
2. Transfer rhubarb mixture to the jar of a blender along with raspberries and lemon juice; blend until smooth. Set a fine mesh sieve over a large container. Strain rhubarb mixture into container; cover and transfer to refrigerator until chilled.
3. Freeze rhubarb mixture in an ice cream maker according to manufacturer’s instructions. Keep frozen, in an airtight container, up to 1 week.

** Saw this while attending the Martha Stewart show. SO EASY TO MAKE. You just need an ice cream maker. This recipe might have just pushed me over the edge. I think I’m going to buy one!

Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.