Rhubarb and ginger sorbet

    4 hours 30 min

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


    Dorset, England, UK
    2 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)