Rhubarb-strawberry Ice Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cut-up fresh rhubarb or,
1 package: 16-oz. frozen unsweetened,
Sliced rhubarb, slightly
Thawed,
1 1/4 cup: Cranberry juice cocktail or,
Unsweetened cherry juice,
1 cup: Sugar,
2 cup: Sliced fresh strawberries,
Champagne or ginger ale, opt
Directions:
In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and
sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes
or till rhubarb is tender and sugar is dissolved. Remove from heat. Add
remaining 3/4 cup juice and berries. Cool to room temperature. In a
blender container or food processor bowl cover and blend or process rhubarg
mixture, half at a time, till smooth. Transfer the mixture to a 9x9x2-inch
nonmetal freezer container. Cover and freeze for 4 to 5 hours or till
almost firm. Chill a large bowl in the refrigerator or freezer.
Break frozen mixture into small chunks. In the chilled bowl beat chunks
with an electric mixture on medium speed till smooth but not melted. Return
mixture to freezer conatiner. Cover; freeze for at least 6 hours or till
firm.
To serve, use a small ice cream scoop or melon baller to scrape the surface
of ice and shape into balls. Spoon 4 or 5 small scoops of the ice into
dessert dishes. If desired, pour champagne or ginger ale around ice;
garnish with fresh mint. Serve immediately.
Nutrition facts per serving: 91 cal., 0 g total fat (0 g sat. fat), 0 mg
chol., 3 mg sodium, 23 g carbo., 1 g fiber, 1 g pro. Daily Value: 0% vit.
A, 44% vit. C, 3% calcium, 1% iron.
***Instead of freezing the ice in a pan, you can transfer the rhubarb
mixture to a 1- to 2-quart ice-cream freezer and freeze as the manufacturer
directs.
Source from luhu.jp
sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes
or till rhubarb is tender and sugar is dissolved. Remove from heat. Add
remaining 3/4 cup juice and berries. Cool to room temperature. In a
blender container or food processor bowl cover and blend or process rhubarg
mixture, half at a time, till smooth. Transfer the mixture to a 9x9x2-inch
nonmetal freezer container. Cover and freeze for 4 to 5 hours or till
almost firm. Chill a large bowl in the refrigerator or freezer.
Break frozen mixture into small chunks. In the chilled bowl beat chunks
with an electric mixture on medium speed till smooth but not melted. Return
mixture to freezer conatiner. Cover; freeze for at least 6 hours or till
firm.
To serve, use a small ice cream scoop or melon baller to scrape the surface
of ice and shape into balls. Spoon 4 or 5 small scoops of the ice into
dessert dishes. If desired, pour champagne or ginger ale around ice;
garnish with fresh mint. Serve immediately.
Nutrition facts per serving: 91 cal., 0 g total fat (0 g sat. fat), 0 mg
chol., 3 mg sodium, 23 g carbo., 1 g fiber, 1 g pro. Daily Value: 0% vit.
A, 44% vit. C, 3% calcium, 1% iron.
***Instead of freezing the ice in a pan, you can transfer the rhubarb
mixture to a 1- to 2-quart ice-cream freezer and freeze as the manufacturer
directs.
Source from luhu.jp