Rhubarb maple sherbet
Summer has been slow to start here, so I am still harvesting rhubarb from our garden... And a neighbor just gave me some of his homemade dark maple syrup. I don't know why I hadn't thought to combine the two before, because once it struck me, it seemed like a perfect pairing. Since the weather feels like we are between ice cream (nice and rich in the winter) and sorbet (for when it is roasting outside), I decided on sherbet -- the perfect middle ground. I hope you like this recipe as much as I do -- I found myself eating the mix with spoon before it ever made it into the ice cream maker! Also note that your sherbet should be a lovely pink color, but my rhubarb isn't red (sigh), which is why mine is a more maple-y hue.