Fresh, simple, and a little tangy thanks to the Greek yogurt, this strawberry rhubarb sorbet is a summer treat. With no cream, It's light and packed with bright fruit flavor boosted by our Rhubarb White Balsamic Vinegar.
Make sure the bowl of your ice cream maker is properly chilled by ensuring it’s been in the freezer for at least 6 hours before making the sorbet.
Place all ingredients into a blender and pulse to break up the strawberries, then blend until fully incorporated and smooth.
Place the mixture into the chilled bowl of an ice cream maker and churn according to manufacturer instructions. Transfer to a loaf tin and freeze until solid.
When ready to serve, remove from the freezer for a few minutes to allow it to warm up a bit. It’ll be solid, although oh-so creamy when enjoyed.
