Rhubarb Sorbet
Description
This rhubarb sorbet uses up extra rhubarb from your garden and makes a deliciously tangy dessert with hints of lemon and ginger.
Ingredients
•
1 pound chopped fresh rhubarb
•
2 cups water
•
1 cup white sugar
•
2 teaspoons finely grated fresh lemon zest
•
1/4 teaspoon finely chopped fresh ginger
•
1 pinch salt
Directions
1
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
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
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
Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5
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.