Instructions: Place the strawberries, rhubarb, sugar, water, juice and zest in a non-aluminum pot. Cook over medium-high heat, stirring occasionally, until the fruit is soft, about 12 to 15 minutes. Cool, then chill for at least 4 hours or overnight.

Puree the mixture in a blender. Pour into an ice cream maker and freeze according to the manufacturers directions. (This can be packed into plastic containers and frozen up to 1 week for best results.)

To serve, soften the sorbet slightly at room temperature, then scoop into dishes. Garnish with raspberries, if using.

This recipe yields 4 to 6 servings.

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