Rhubarb-Rose Sorbet
Courtesy of Courtney McDonald, chef/co-owner, Restaurant Josephine in Auburn.
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Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh strainer
- Airtight storage container
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Kitchen towel
- Refrigerator
- Freezer
Ingredients
- 1 pound locally grown rhubarb (unpeeled*)
- 1½ cups sugar (or to taste)
- Pinch of salt
- ½ teaspoon rosewater (food grade)
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