Rhubarb Sorbet
Sep. 21st, 2013 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nothavanasRhubarb Sorbet Recipe
Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
Ingredients
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.
Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
Ingredients
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.
