1tbspvodka(optional, remove if serving to children)
Trim the rhubarb stalks and chop into 1cm pieces. Place in a saucepan along with the vanilla, glucose syrup, caster sugar and water.
Bring the rhubarb mixture to a boil, reduce heat and simmer to soften. This should take about 10 minutes for young thin stalks - allow a bit more time for older, thicker stems. You want the rhubarb to be completely soft to allow so that it can be pulsed in a blender.
Remove the rhubarb mixture from the heat, place into a large blender (taking care as the mixture will be hot) and blitz to a fine puree.
Pass the puree in small amounts through a very fine sieve over a bowl. This will take time, you want to extract as much of the syrup as you can. Discard the fibrous fruit left in the sieve. At this point the syrup will look thick but it will settle and the colour will intensify.
Add the lemon juice and vodka if using. Taste the syrup, it should be on the sweeter side as once frozen the sweetness will reduce. Now cover the syrup and allow it to cool completely.
Pour the mixture into a container that will house the sorbet. We recommend a metal loaf tin as it makes mixing the sorbet easier.
Place the sorbet into the freezer. At 30-45 minute intervals, remove the sorbet from the freezer and mix with a fork to break up any ice crystals that are forming. This will take 3-4 hours. After that time, cover the sorbet and store in the freezer until you are ready to serve.
When ready to enjoy, remove from the freezer 5-10 minutes before scooping and serving.
Glucose syrup can be bought in most supermarkets, we used Dr. Otker in this recipe. Glucose reduces the amount of ice crystals forming therefore giving a creamier texture to the sorbet and stops the sorbet from freezing to a "rock hard" state.Why add vodka or alcohol? Vodka is flavourless therefore will add no taste to the sorbet. It is optional, it again reduces the chances of the sorbet reaching a complete frozen state. It is completely optional.Remove vodka entire if serving this sorbet to children.
Amount Per Serving
Calories 126Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 99IU2%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Dessert
Cuisine : British
Keyword : fruit, how to make sorbet by hand, ice cream, rhubarb and vanilla, rhubarb sorbet, sorbet