Cooling down with a bowl of Strawberry Rhubarb Sorbet

There isn't much to tell friends when they enquire about my new life in Atlanta. Except that it's hot hot hot here! My brain is sizzling and whatever I make in the kitchen turns out disastrous. Like the rhubarb crumb cake on epicurious.com that many raved about and the traditional madeleines which I made several times with great results before. They all turned out wrong. And yes, I blame it on the weather.:p

Maybe all I need to do in summer months is to churn out batch after batch of sorbets and ice creams. And minimise the contact with oven (and stove). Perhaps, for summer months, my blog should be called "Fresh from the Ice Cream Maker" or something more witty.

Remember I told you about the strawberries and rhubarbs I bought from the farmer markets weeks ago? I used some of them to make this refreshing strawberry rhubarb sorbet. Unfortunately, I do not have the precise recipe for you. All I can recall, is I use 2 cups of hulled, sliced strawberries, 2 cups of cooked rhubarb, some simple syrup (50% water: 50% sugar) and a splash of Grand Marnier. Blitz everything in the blender, taste, add more syrup till it tastes slightly sweeter than how I like it; then pour the bright pink mixture into the ice cream maker for it to do its job. Easy Peasy.

Such is the beauty of homemade sorbet. You don't really need a recipe. You can personalised it with a splash of liquer and add enough sweetness to your taste. No chemicals or preservatives that even a chemist doesn't know what it is.