A delicious and refreshing recipe for rhubarb and strawberry sorbet with a hint of rose
Stunning: rhubarb, strawberry and rose sorbet
SERVES
8
8
INGREDIENTS
600g rhubarb
400g strawberries
450 ml stock syrup (see below)
Juice of I lemon
I tbsp rosewater
600g rhubarb
400g strawberries
450 ml stock syrup (see below)
Juice of I lemon
I tbsp rosewater
METHOD
To make 600ml stock syrup, put 375ml water with 260 g white sugar and 115 g liquid glucos in a heavy bottomed pan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 5 minutes, then leave to cool. Store the syrup in the fridge where it will keep for several weeks.
To make 600ml stock syrup, put 375ml water with 260 g white sugar and 115 g liquid glucos in a heavy bottomed pan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 5 minutes, then leave to cool. Store the syrup in the fridge where it will keep for several weeks.
Put the rhubarb and strawberries in a large pan with the stock syrup, bring to the boil and simmer gently for 3-4minutes, until cooked. Pass through a fine sieve, discarding all but 1 tablespoon of the strawberry seeds.
Stir in the lemon juice and rosewater, adding more to taste if needed. Chill thoroughly then churn in an ice cream maker or pour into a shallow container & freeze, breaking up the ice crystals regularly.
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