Rhubarb-Ginger Sorbet Recipe

  1. In a nonreactive saucepan, bring the rhubarb, ginger syrup, and salt to a gentle simmer over medium-low heat. Cook for 10 to 15 minutes, until the rhubarb turns a deep dusky rose color and is the texture of very soft applesauce. Push through a medium (not fine) sieve or colander with a spatula while still warm. It should yield 4 cups. Cool before adding the lemon juice and freezing in an ice cream maker according to the manufacturer's directions.
  2. Bring 1 1/4 cups water to a boil in a nonreactive saucepan. Stir in the sugar and ginger and bring to a very low simmer. Cook for 1 hour. Cool the ginger in the liquid and then strain.

fresh rhubarb, ginger syrup, salt, lemon juice, sugar, fresh ginger

Taken from www.seriouseats.com/recipes/2011/05/rhubarb-ginger-sorbet-recipe.html (may not work)

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