Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

We love the flavor of this sorbet and that it feels light and spring-y. Because we use honey as the sweetener, it does have a very strong honey flavor, so feel free to swap the honey for agave or sugar if desired.


makes 1 pint


1 1/2 cups rhubarb, thinly sliced (about 2 stalks)

1 cup strawberries, stems removed and chopped

1/2 cup water

3 tablespoons honey

2 teaspoons orange zest (about 1 orange)

1 teaspoon fresh ginger, grated or minced



In a medium saucepan, bring the rhubarb, strawberries, water, honey, orange zest and ginger to a boil. Turn the heat down, cover and simmer 10-15 minutes until the rhubarb is very soft. Remove from heat and let cool.

Transfer the mixture to a blender or food processor and mix until smooth. Chill the mixture in the fridge for 3-4 hours until cool. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions (you can also pour the mixture into an airtight freezer-safe container and freeze, it will just take longer for the sorbet to become fully frozen).


vegetable plate

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