Rhubarb Sorbet

By sarah_carroll

Ingredients

• 500 g rhubarb, trimmed, wahed and cut into 2 cm pieces
• 500 g frozen raspberries
• 300 g caster sugar
• 500 m sugar syrup

Details

Servings 12

Preparation

Step 1

Mix the fruit and sugar together and place in a saucepan with a tight fitting lid.
Place over a low heat and bring to a simmer, stirring often, until all the rhubarb and raspberries are soft and tender. Cool then puree in a blender, being careful not to overfill. Pass the puree through sieve, discarding any seeds and stringy bits.
Add enough of the sugar syrup to balance the tart acidity of the fruits so you get a nice sweet and sour flavor. Taste continually and remember, not too sweet and not too sour.
Churn in an ice cream machine. Pour into a container and freeze covered with parchment until ready to use.
must freeze for a minimum of 3 hours.