A light, fruity and wonderfully fresh sorbet. This recipe uses rhubarb, water, sugar, lemon zest and a pinch of salt, all whizzes together and then thrown in an ice cream maker until soft and creamy.
- 500ml water (or you could use something with a bit of flavour, like fruit juice or lemonade)
- 5 rhubarb stalks
- 350g sugar
- Zest of one lemon
- Pinch salt
Chop the rhubarb stalks and put into a saucepan with the water, sugar, lemon zest and salt.
Bring to the boil, simmer for 7-10 minutes until the rhubarb is falling apart, then put everything into a blender and whiz until smooth.
Push the mix through a sieve, then chill the liquid overnight. Pour into an ice cream maker and churn according to manufacturer's instructions.