Sorbet

Sorbet is great for warm weather. And best of all, homemade sorbet is very easy to make.

Rhubarb-Elderflower Sorbet (Serves 4)

You’ll need an ice cream maker. The sorbet mixture needs to firm up in the freezer for at least 4 hours before serving.

Ingredients: 2 cups chopped rhubarb (from about 6 medium stalks) 1/4 cup sugar Finely grated zest and juice of 1/2 lemon 1 tablespoon elderflower liqueur 3/4 cup simple syrup

Method: Combine the rhubarb, sugar and lemon zest and juice in a small saucepan over medium heat. Cook until tender and soft, about 10 minutes. Let cool. Stir in the liqueur and simple syrup, then strain the mixture through a fine mesh strainer into a large liquid measuring cup. Discard the solids. Pour the strained mixture into an ice cream maker container and churn for about 50 minutes, until visibly thicker and smooth. Transfer to a freezer-safe container, cover and freeze for at least 4 hours, or until firm.

Note: To make the simple syrup, combine 3/4 cup sugar and 3/4 cup water in a small saucepan; bring to a boil over medium-high heat. Allow the mixture to boil just long enough for the sugar to dissolve, about 1 minute. Remove the pan from the heat and let cool. Pour into a jar with a lid and refrigerate for up to a week.