Balsamic Roasted Strawberry Rhubarb Sorbet

• Produce

  • 1/2 lb Rhubarb
  • 2 lbs Strawberries - stems removed

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, Cracked

• Other

  • 1/4 cup Dixie crystals extra fine granulated sugar

Found on dixiecrystals.com

Description

Ingredients

• 2 pounds strawberries - stems removed, halved or quartered
• 1/2 pound rhubarb - roughly cubed
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 tablespoon balsamic vinegar
• Cracked black pepper, to taste

Directions

• Place strawberries and rhubarb into a large bowl. Sprinkle with sugar. Cover with plastic wrap and transfer to refrigerator for one hour. Preheat oven to 350 degrees F. Pour strawberry mixture onto baking sheet. Drizzle with balsamic vinegar and season with black pepper. Bake for approximately 25 minutes. Transfer mixture to blender and puree until smooth. Return mixture to refrigerator to chill. Once chilled transfer mixture to ice cream maker and use according to manufacturers directions. Store any remaining sorbet in freezer.