Recipe Rhubarb and Rosemary Sorbet

This is a great and easy sorbet to make. It has a beautiful vibrant color if you use a red rhubarb variety. And the flavor is a wonderful blend of earth and herbs. It's delicious and refreshing to enjoy on its own, or add a spoonful to a glass of prosecco for an elegant aperitif.

Makes 960ml

INGRÉDIENTS

• 290ml water
• 240g caster sugar
• 600g red rhubarb, cut into 2cm slices
• 100g sugar, plus
• 100ml lemon juice
• 2 large sprigs of rosemary
• 2 bay leaves, lightly crushed
• black pepper

PRÉPARATION

1. First, make your sugar syrup; this can be made in advance and kept in the refrigerator for up to three months.
2. Combine the water and sugar in a saucepan, stir well using a damp pastry brush to remove any pesky sugar crystals from the sides of the pan.
3. Place over high heat and bring to a boil, at which point all the sugar should have dissolved.
4. Remove from the heat, place in a container or bowl, and set aside.
5. If making your syrup in advance, let it cool before covering and transferring it to the refrigerator.
6. Preheat the oven to 160°C.
7. Place the rhubarb in a bowl with the extra sugar, half the lemon juice, the rosemary, and the bay leaves.
8. Season with black pepper.
9. Mix well, then place on a baking sheet, cover with foil, and bake for 20 minutes, or until the rhubarb is very tender.
10. Remove the rosemary and bay leaves, taking care not to burn your fingers, then transfer the rhubarb and its juice to a blender.
11. Blend for a good few minutes, or until smooth.
12. Put the rhubarb mixture and sugar syrup into a bowl and mix gently.
13. At this point, it doesn't matter whether your sugar syrup is hot or cold. Once combined, pass the mixture through a fine sieve, pressing with a spoon to extract as much liquid as possible.
14. Let cool.
15. Once cooled, stir in the remaining lemon juice, then transfer it to an ice cream maker and churn according to the manufacturer's instructions.
16. Freeze until ready to serve.