Rhubarb Sorbet
Ingredients
- 600 grams Rhubarb chopped into one inch pieces
- 240 grams Raw cane sugar
- Juice of one lemon
- 180 ml water
Instructions
- Add all ingredients to saucepan and cook over low heat until rhubarb is cooked, about 15-20 minutes. Allow to cool
- Transfer to a blender and blend until it's completely smooth and is paler in colour
- Place in the fridge to cool completely
- Pour into an ice cream maker and freeze. Serve immediately or transfer to an airtight container and place in the freezer for 20-30 minutes to firm up
- If you don't have an ice cream maker, pour mixture into an airtight container and place in the freezer. After 40 minutes remove from the freezer and give it a good stir with a fork. Repeat this process a few times until the mixture has hardened considerably. Serve