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Rhubarb Sorbet Recipe

Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest [can use a generous half teaspoon of dried zest)
2 teaspoons of chopped fresh ginger [can grate a generous half tsp of dried whole ginger]
2 tablespoons of corn syrup

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. [I did this but I don't actually think it made a difference.] Stir in corn syrup. Cover and refrigerate [in 1 gal ziploc bag] until totally chilled, several hours or overnight.

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

Ice Cream!

Aug. 30th, 2008 01:11 pm
nothavanas: (Default)
Carrot/Chile Sorbet, and Shiro Plum Ice Cream.

Allow me to read you the ingredients lists for these:
Water, local carrots, sugar, lemon drop chiles.
Cream, milk, sugar, eggs, shiro plums.

The sorbet is reasonably spicy, and has a nice carrot flavor as well as the chile flavor. The ice cream is to die for. They've roasted the plums a bit to caramelize them, and the ice cream base they use is unbelievably delicious. (Obligatory William Carlos Wiliams reference goes here.)

Oh, and I got a most excellent green chile and cheese tamale, with corn and tomato inside as well, and a nice tomatillo/cilantro salsa on top.


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