The rosy pink color of this sorbet makes it an ideal springtime dessert. It would also be a lovely palate freshener at Easter brunch or dinner. Raspberry vodka, available in most supermarket liquor sections, adds a nice fruitiness and lime juice a delightful tang.
Rhubarb is a tart stalk that is treated as a fruit. Look for pink or cherry-red stalks about the same size as celery stalks in the supermarket produce section. They should be crisp and firm. If you're not going to use them right away, store them in the refrigerator wrapped in plastic wrap.
I like to serve ices directly from the ice cream freezer when they still have a soft-serve texture. If you make the ice ahead and keep it in the freezer, take it out about 30 minutes before serving. It will be easier to serve, and the flavor will be better too. I like to garnish this ice with a nice sprig of fresh mint and a few fresh raspberries.
Rhubarb and Raspberry Ice
Active Work Time: 10 minutes * Total Preparation Time: 40 minutes plus chilling
1 cup sugar
4 cups water
4 cups rhubarb cut into 1-inch pieces
1/2 cup raspberry-flavored vodka