Apple-Rhubarb Sorbet

Instructions

1. 1

   In a blender, purée all of the ingredients until smooth. Strain through a sieve set over a bowl, pressing with the back of a ladle to extract as much liquid as possible.

2. 2

   Pour the liquid into an ice cream maker. Churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.

3. 3

   Transfer to an airtight container and freeze for 2 hours or until firm. If needed, let sit out at room temperature for a few minutes before serving.