Rhubarb Sorbet

Rhubarb SorbetRochester’s Public Market is a great place to find local agricultural gems. At the market we bought armfuls of freshly harvested rhubarb from two regional farms: Old Home and Peters Farms. We brought the back to the kitchen, cooked the red and green stalks down to a puree, and blended them with Davis Orange Blossom Honey and gluten-free potato vodka. The resulting sorbet is tart and creamy, floral and fruity, with a clean but lingering finish.

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