Strawberry and Rhubarb Sorbet with Mint

Combine rhubarb, 2 cups of sugar, and water in a large saucepan over medium-high heat.

Bring the mixture to a boil, then reduce heat to medium and simmer until the rhubarb breaks down and becomes very soft, stirring occasionally.

Remove from heat and stir in vanilla extract, then allow the rhubarb mixture to cool for 5–10 minutes.

Discard the solids and set the strained rhubarb liquid aside.

In a separate bowl, combine sliced strawberries with remaining ½ cup sugar and let sit for 5 minutes until the berries release their juice.

Add the strawberry mixture to the cooled rhubarb liquid and stir to combine.

Strain the blended mixture through a fine-mesh sieve a second time for a silky texture, pressing solids gently.

Chill the sorbet base in the refrigerator until very cold, at least 2 hours or overnight for best results.

Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency.

Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm, or serve immediately for a soft-serve texture.