Saturday, 13 July 2013

Rhubarb Sorbet


500g Rhubarb, washed and cut into 3cm lngths (or 1 lb, cut into 1 inch lengths))
4 Tbsp of water
250g golden caster sugar (or white) (or 8 ounces)
500ml water (or 1 pint)

First make the sugar syrup by gently warming the water with the sugar until the sugar is dissolved.

Cook the Rhubarb with the 4 tablespoons of water until soft. Cool. Blitz in a blender and then push through a sieve into the sugar syrup, make sure you get all the puree. Stir well.

Pour into your freezer container and when cool place in the freezer for between 4 and 6 hours. Stir once after about 2 hours when slushy, and again after 4 hours. Remove from the freezer and place in the refrigerator 30 minutes before serving.

Serve with Crystallized Ginger and/or Ginger syrup.


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