Strawberry Rhubarb Sorbet in Ice Bowls

This easy strawberry rhubarb sorbet is one of my favorite ways to celebrate spring and the arrival of rhubarb!

I love its creamy texture and bright flavour and the best part for me is that you don't need an ice cream maker to prepare it.

While nothing beats strawberry rhubarb pies and crisps, this sorbet is another great way to bring these two early summer friends together.

As for the ice bowls, I've been making these ever since I was a teenager. They're quite magical and definitely a crowd-pleaser. They're also a perfect way to serve ice cream and other frozen treats because they stop iced desserts from melting too fast on a hot sunny day. All you need to make them are some bowls in two different sizes (a larger size and a slightly smaller size), some rocks to weigh down the smaller bowls, a pitcher of water, and lots of herbs and edible flowers. I like to use a combination of thyme, rosemary, violets, borage flowers, rose petals, and lilac blossoms. I sometimes also throw in a few berries in the mix.

You'll find my instructions for making both the sorbet and ice bowls below. If you have any questions, feel free to ask in the comments below. Have fun!!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.