Rhubarb Sorbet with Garden Herbs

Here’s the local beat in Minnesota right now: mint busting out of its pots and rhubarb galore! Why not have a tart little midsummer cool-down treat.


  • 4 cups rhubarb, very thinly sliced
  • 1 cup water
  • 1 cup sugar
  • 3 large sprigs mint
  • 1 sprig oregano
  • 1 Tbs. triple sec
  • 1 Tbs. Grenadine Syrup


  1. Simmer rhubarb, water, sugar and herb sprigs until the rhubarb is soft and begins to break down.
  2. Refrigerate until the mixture cools.
  3. Remove herb sprigs.
  4. Puree mixture and add triple sec and Grenadine.
  5. Freeze in ice cream maker.
  6. Transfer to freezer container an allow to freeze for at least four hours.