Rhubarb and Gin Sorbet

Rhubarb and Gin Sorbet

It's the touch of gin, which accentuates this rhubarb sorbet's unique flavour. Cool down in luxury in the summer months.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Cut the rhubarb into 3cm pieces and put in a large saucepan with the sugar, lemon juice and 100ml water.

Warm through over a medium-low heat, stirring, until the sugar begins to dissolve.

Turn the heat up slightly and simmer the mixture gently, stirring often, for 15-20 minutes, or until the rhubarb has completely broken down.

Set aside to cool completely then stir in the gin and blitz in a blender until completely smooth.

Chill in the fridge for 1 hour.

Pour into an ice cream maker if you have one and churn according to the manufacturer’s instructions, until the blade stops.

Transfer to a freezable container, cover and freeze for 4 hours or overnight.

To make without an ice cream, pour the mixture into a shallow, wide container and freeze for 1 hour, until the edge of the mixture begins to freeze.

Break up the ice crystals with a whisk and return to the freezer for 30 minutes.

Remove from the fridge and whisk every 30 minutes until the sorbet is evenly set and too thick to whip.

This should take about 3 hours in total.

Cover and freeze undisturbed for 4 hours or overnight.

Ingredients

400g pink rhubarb, trimmed 
190g golden caster sugar
1 lemon, juiced
4 tbsp Tesco Finest London Dry Gin

 

Ingredients

400g pink rhubarb, trimmed 
190g golden caster sugar
1 lemon, juiced
4 tbsp Tesco Finest London Dry Gin

 

Preparation

Cut the rhubarb into 3cm pieces and put in a large saucepan with the sugar, lemon juice and 100ml water.

Warm through over a medium-low heat, stirring, until the sugar begins to dissolve.

Turn the heat up slightly and simmer the mixture gently, stirring often, for 15-20 minutes, or until the rhubarb has completely broken down.

Set aside to cool completely then stir in the gin and blitz in a blender until completely smooth.

Chill in the fridge for 1 hour.

Pour into an ice cream maker if you have one and churn according to the manufacturer’s instructions, until the blade stops.

Transfer to a freezable container, cover and freeze for 4 hours or overnight.

To make without an ice cream, pour the mixture into a shallow, wide container and freeze for 1 hour, until the edge of the mixture begins to freeze.

Break up the ice crystals with a whisk and return to the freezer for 30 minutes.

Remove from the fridge and whisk every 30 minutes until the sorbet is evenly set and too thick to whip.

This should take about 3 hours in total.

Cover and freeze undisturbed for 4 hours or overnight.