Rhubarb and strawberry sorbet

Rhubarb and strawberry sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

From January to March we source forced rhubarb from the Yorkshire, but during the summer it comes direct from our customers’ allotments. I can’t remember how we came about combining these flavours, but this delicious sorbet certainly works well.

Ingredients

Quantity Ingredient
12-15 sticks rhubarb
650g hulled strawberries
1 large vanilla pod
90g caster sugar
170ml Glucose syrup
130ml Sugar syrup
2 teaspoons lemon juice

Method

  1. Trim and peel the rhubarb, then chop into 5 cm pieces and weigh out 480 g.
  2. Place the rhubarb in a saucepan with the vanilla pod, sugar and 125 ml water.
  3. Bring to a simmer and cook gently for 5 minutes or so, stirring occasionally, until the sugar has dissolved. The rhubarb should be soft. Use a slotted spoon and transfer the rhubarb to a bowl.
  4. Turn the heat up under the pan and boil until the liquid has reduced by half. Leave to cool.
  5. In a food processor purée the rhubarb, glucose syrup, sugar syrup and lemon juice, the pan of reduced liquid and the hulled strawberries.
  6. Refrigerate for 6 hours or preferably overnight. When ready pour the mixture into an ice-cream maker and churn.
  7. Spoon the churned sorbet into a container or freeze until needed, removing it from the freezer 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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