Advertisement

Rhubarb and raspberry ice

Time Active work time: 10 minutes Total preparation time: 40 minutes plus chilling
Yields Serves 8
Rhubarb and raspberry ice
(Carolyn Cole / Los Angeles Times)
1

Combine the sugar and water in a 3-quart saucepan and bring it to a boil. Add the rhubarb. Return to a boil, then reduce the heat and simmer until the rhubarb is soft and falling apart, about 5 minutes. Cool to room temperature then refrigerate overnight.

2

Strain the pulp and discard it. Combine the rhubarb syrup with the vodka and lime juice.

3

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Spoon the ice into a chilled loaf dish. Cover and freeze until ready to serve. Spoon the ice into serving glasses and garnish each with some mint leaves and a few raspberries.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.