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Balsamic Roasted Strawberry Rhubarb Sorbet
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Balsamic Roasted Strawberry Rhubarb Sorbet
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Take your sorbet up a notch by roasting the strawberries and rhubarb first! Your summer just got a whole lot sweeter with the help of this 5-ingredient sensational sorbet.

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Balsamic Roasted Strawberry Rhubarb Sorbet
Extra Fine Granulated Sugar
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Bake/Cook time :



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


Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

This Balsamic Roasted Strawberry Rhubarb Sorbet recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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