Rhubarb Sorbet

An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.

Ingredients

• 1 pound chopped fresh rhubarb
• 2 cups water
• 1 cup white sugar
• 2 teaspoons finely grated fresh lemon zest
• 0.25 teaspoon finely chopped fresh ginger
• 1 pinch salt

Steps

1. Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
2. Reduce 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.
3. Pour 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.
4. Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5. Pour 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.