Rhubarb and Ginger is a marriage made in heaven. When using ginger, it is easy to overdo it, so this is a case of less is more.
I love my Lakeland Ice-cream Maker, however so far I have moaned at how long it takes to make ice-cream. Don't get me wrong using an ice-cream maker doesn't lengthen the process. Ice-cream making just takes time.
Which is not the case for sorbets as they are mostly fruit juice or puree, water and sugar. It is said that Marco Polo bought back the sorbet recipe from his travels. Personally, I can't resist a Marco Polo story nor a good sorbet.
Rhubarb and Ginger Sorbet
450g/1lb rhubarb trimmed, partly peeled, chopped
100g/3oz caster sugar, plus extra to taste
lemon juice, to taste
6 crystallised ginger pieces chopped finely with a knife
50ml/2fl oz cold water
Cook the rhubarb and sugar on low heat with the water for about 5 minutes or until soft
process in the food processor with lemon juice until really smooth add lemon
transfer to the ice-cream maker and quickly add the pieces of ginger.
When the sorbet is done transfer to a freezing bowl and keep in the freezer till you need it
It is my pleasure to enter this recipe in Bloggers Scream for Ice-Cream April Challenge hosted by Kavey Eats