Rhubarb and Gin Sorbet serves four
10 mins to prepare and 25 mins to make / 223 calories per serving
- 400g (about 4 good size stocks) pink rhubarb, trimmed
- 100ml Homemade sugar syrup (1-part water, 2-parts sugar dissolved over a low temperature- perfect for mixing cocktails)
- 1 lemon, juiced
- 4 tbsp Belfast Cask Gin
Cut the rhubarb into 3cm (1in) pieces and put in a large saucepan with the syrup, lemon juice and 100ml (3 1/2fl oz) water. Warm through over a medium-low heat, stirring, until the ingredients are combined.
Turn the heat up slightly and simmer the mixture gently, stirring often, for 15-20 minutes, until the rhubarb has completely broken down. Set aside to cool completely then stir in the gin and blitz in a blender until completely smooth. Chill in the fridge for 1 hour.
Take the sorbet out and mix through with a whisk or fork until it reaches a slushy consistency. You will be tempted to make a rhubarb-gin daiquiri at this stage!
Remove from the fridge and whisk every 30 minutes until the sorbet is evenly set and too thick to whip. This should take about 3 hours in total. Cover and freeze undisturbed for 4 hours or overnight.
Soften in the fridge for 15-20 minutes before scooping.
Scoop into dessert bowls and if you’re feeling adventurous pour over a tablespoon of Belfast Cask Gin for a nice kick!