Rhubarb-Berry Sorbet

Course : Sorbet
Serves: 4
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1 pound fresh or frozen rhubarb -- cut into 2-inch piece
10 ounces frozen sweetened strawberries or raspberries
1 cup sugar added
2 teaspoons lemon juice
1/2 tablespoons minced candied ginger
2 tablespoons chambord -- (black raspberry or currant liqeur)

Preparation / Directions:

Boil rhubarb for 7 to 10 minutes. Drain, and place in food processor. Place frozen berries on top of rhubarb, and puree. Add lemon juice. Pour mixture into 1-quart metal mold, and stir in ginger and Chambord. Freeze.


Nutritional Information:

1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

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