Sorbet

Ingredients

  • 500 g (1 lb) trimmed rhubarb
  • 2 tablespoons water
  • 500 mls (18 oz) sugar syrup, made with 500 g (18 oz) sugar and 500 mls (18 oz) water, flavoured with seeds of green cardamom, cinnamon sticks or cloves
  • juice of half a lemon

Method

Prepare the rhubarb and cook it gently in the water (until tender). When cool, blend with the flavoured syrup and the lemon juice. Freeze in a sorbetière or ice-cream maker.

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