Rhubarb Strawberry Sorbet

• 3 cups rhubarb sliced, about 5 medium stalks
• 1 pound strawberries diced, about 2 1/2 cups
• 1/4 cup sugar
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 2 tablespoons cointreau or other orange flavored liquor
• 3/4 cup sugar simple, equal parts sugar & water combined until d

1. In a large saucepan combine rhubarb, strawberry, 1/4 cup sugar, 1 tablespoon lime juice and 1 teaspoon lime zest. Simmer over medium-low heat until a fruit is soft and becomes liquid forms, stirring occaisonally, about 20-30 minutes. Let mixture cool until room temperature.
2. Once cooled, stir in 1 tablespoon lime juice, 1 tablespoon lime zest and all of the Cointreau. Begin adding the simple sugar one tablespoon at a time and adjusting to your taste (should be slightly sweeter than you would want the finished sorbet to be).
3. Place in a shallow tupperware container, cover and place in the freezer. To reduce ice crystals and produce a sorbet with better consistency, stir every hour for the first 4 hours and then freeze overnight. The next day, scrape the sorbet and make fluffy before pushing back down into the tupperware.
4. Before serving, place in refrigerator for 15-20 minutes so that the sorbet can soften.

rhubarb, strawberries, sugar, lime juice, lime zest, liquor, sugar simple

Taken from www.yummly.com/recipe/Rhubarb-Strawberry-Sorbet-1671763 (may not work)