Rhubarb Sorbet

1. 1

   Combine sugar, water and lemon juice in heavy large saucepan.

2. 2

   Stir over low heat until sugar dissolves.

3. 3

   Increase heat and bring to boil.

4. 4

   Add rhubarb.

5. 5

   Simmer until rhubarb is tender , about 10 minutes.

6. 6

   Transfer mixture to processor and puree until smooth.

7. 7

   Stir in corn syrup.

8. 8

   Refrigerate mixture until cold, about 1 hour.

9. 9

   Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions.

10. 10

    Freeze.

11. 11

    (Can be prepared 3 days ahead.

12. 12

    Keep frozen.)

* Per serving · 4 servings · Values may vary.

No additional tips available.