The most delicious things are often the simplest, and this sorbet definitely shines in both

departments! Using Greek yogurt gives it a wonderfully soft tang, complementing the fresh,

juicy rhubarb and subtlety of the strawberries. We also like the lightness of this one - no

cream is used at all! Perfect for the whole family!

To get ready, make sure the bowl of your ice cream maker is in the freezer for at least 6

hours before you make the ice cream.

Place all ingredients into a blender and pulse to break up strawberries, then blend until

fully incorporated and smooth.

Place the mixture into the bowl of an ice cream maker and churn according to the

manufacturer's instructions. Transfer to a loaf tin and freeze until solid.

When ready to serve, remove from freezer a few minutes prior to serving to allow it to warm

up a bit, as it will be solid, although oh-so creamy when enjoyed!

(Recipe) Strawberry Rhubarb SorbetNEW

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