Rhubarb Sorbet

There are a few ground rules for success with sorbets, many of which apply to ice cream also.

Make and churn your sorbet as near as possible to when you wish to eat it. Superficially it may appear that frozen puddings of any sort are a useful standby, possible to prepare days in advance. Not so. They deteriorate fairly rapidly, and home-made ice creams are likely to give you stomach trouble if kept too long. Don’t keep ice cream any longer in the freezer than you would keep custard in the fridge. Remember that commercial companies add preservatives and are geared up to thorough pasteurisation.

If you haven’t got a machine, place the sorbet mixture in suitable containers, cover, and freeze until frozen but still soft. Remove from the freezer and container, and beat hard until smooth. Re-freeze, and repeat this process once more.

Ingredients

  • 1 lb (450 g) rhubarb, trimmed
  • 8 oz (225 g) granulated sugar
  • juice of ½ lemon

Method

  1. Dissolve the sugar in 10 fl oz (300 ml) water. Add the lemon juice, and bring this to the boil.
  2. Chop the rhubarb, then cook it in the syrup until soft, about 10 minutes.
  3. Blend to a pulp in a food processor or liquidiser. Allow to cool.
  4. Churn for 10-15 minutes, or freeze and beat as above.
  5. Serve in scoops, with brandy snaps.
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