An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.
- Serves: 2 persons
- 1pound chopped fresh rhubarb
- 2cups water
- 1cup white sugar
- 2teaspoons finely grated fresh lemon zest
- ¼teaspoon finely chopped fresh ginger
- 1pinch salt
Step 1Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
Step 2Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
Step 3Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
Step 4Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
Step 5Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.