Rhubarb and ginger sorbet

Rhubarb and ginger sorbet


1 person made this

About this recipe: This sorbet uses candied ginger that's bottled in a syrup which gives the rhubarb an added burst of sweetness and a lovely flavour.

jean.isacke Dorset, England, UK

Serves: 6 

  • For the sugar syrup
  • 225ml water
  • 225g caster sugar
  • For the sorbet
  • 675g rhubarb
  • juice of 1 lemon, made up to 50ml with water
  • 2 tablespoons stem ginger syrup
  • 3 pieces stem ginger in syrup, chopped

Prep:15min  ›  Cook:15min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

  1. To make the sugar syrup: Heat 225ml water in a small pot. Stir in 225g caster sugar; simmer until sugar has dissolved. Set aside.
  2. Wash and trim rhubarb and slice into chunks. Heat gently with lemon juice and water until quite soft. Push mixture through a sieve to obtain a puree.
  3. Mix equal amounts of rhubarb puree and sugar syrup together in a plastic container. Stir in stem ginger syrup and mix again. Cover with a lid and freeze.
  4. Beat mixture 2 to 3 times as it freezes. After the final mixing, stir in chopped stem ginger and store in freezer until ready to serve.

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