Ingredients
Method
- Cook down your chopped up red rhubarb (yes RED, or you'll end up with brown sorbet) with some sugar over a medium low heat until it starts to really soften and no chunks remain (if you need to mix it with a stick blender that works too)
- Remove from the heat and add the zest, lemon juice, elderflower syrup and the gin stirring until it's perfectly incorporated
- Place the mixture into the fridge to cool for at least 3 hours to fully chill before churning it in your ice cream maker until you get that lovely silky sorbet texture.
Notes
*note that I've used my own recipe for elderflower syrup which is a little lighter in sugar than most. It will still work with a traditional recipe like the BBC good food recipe which uses 2.5kg of sugar to 1.5L of water and the texture is amazing but if you want it a little lighter and brighter in flavour use 5 Tbsp of elderflower cordial and 7 Tbsp of Water instead of the measurements listed above.
My recipe for Elderflower cordial : Elderflower Cordial