Rhubarb Sorbet
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Rhubarb Sorbet

1. Chopped fresh rhubarb - 1 pound
2. Water - 2 cups
3. White sugar - 1 cup
4. Finely grated fresh lemon zest - 2 teaspoons
5. Finely chopped fresh ginger - ¼ teaspoon
6. Salt - 1 pinch

How to cook deliciously - Rhubarb Sorbet

1. Stage

Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.

2. Stage

Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.

3. Stage

Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.

4. Stage

Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.

5. Stage

Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.