Strawberry Rhubarb Yogurt Sorbet

Ingredients:
1 c. Greek yogurt
2 c. frozen strawberries
1/2 c. simple syrup or honey
2 Tbsp. Rhubarb White Balsamic

To get ready, make sure the bowl of your ice cream maker is in the freezer for at least 6 hours before you make the ice cream. Place all ingredients into a blender and pulse to break up strawberries, then blend until fully incorporated and smooth. Place the mixture into the bowl of an ice-cream maker and churn according to the manufacturer's instructions. Transfer to a loaf tin and freeze until solid. 

When ready to serve, remove from freezer a few minutes prior to serving to allow it to warm up a bit as it will be solid but oh-so creamy when enjoyed.