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Minty Rhubarb Sorbet
Minty Rhubarb Sorbet is a refreshing lazy day or summer treat. The perfect finish to a lovely lunch on the terrace overlooking the beautiful British countryside.
Ingredients.
- 1lb or 450g of chopped fresh rhubarb, about 5 good size stalks. Remember to remove the leaves because they contain Oxalic Acid and are poisonous.
- 9 fl oz of water.
- 8 oz of white granulated sugar.
- 1 to 2 handfuls of chopped fresh mint, teaspoons.
- Pinch of salt. Because salt helps to lift the sweetness.
- Lemon zest (optional)
Method.
- Place all the ingredients and water in a pan, bring to the boil.
Once the mixture has started to boil, bring the temperate down and simmer the mixture for around 4-5 min. - Remove from the heat and allow the mixture to cool, probably around 10-12 mins. Once cooled, purée the mixture until it is nice and smooth. Sometimes Rhubarb can be stringy, you can either not worry about this or you may sieve the mixture to remove the stringy bits.
- It is advisable to place the mixture into a container and chill overnight in the fridge. After chilling there are two ways which you can make the sorbet, either use an ice-cream maker following manufacturer’s instructions or place the mixture in a container and freeze for a few hours until you are happy with the desired firmness.
If you froze it for too long, you may let it soften at room temperature before serving.
That’s it, the sorbet is done. Time to enjoy because you deserve it.
Sit back and enjoy your tasty Minty Rhubarb Sorbet creation using your home-grown Rhubarb and mint. Also, the kids are sure to love and enjoy eating it.
Additionally, have some lovely shortbread biscuits or a slice of vanilla cake with your homemade sorbet to add an extra dimension.