Rhubarb & Gin Sorbet with Rose Cream
Another little gem to pull out for your next dinner party. Serve this delightful pallet cleanser before any main. Tart and sweet with a gin kick, it's got it all.
RHUBARB AND GIN SORBET:
200g granulated sugar
450g rhubarb, chopped
2 tablespoons fresh lime juice
2 tablespoons light corn syrup
2 tablespoons gin, plus a little more for serving
120ml double cream
4 drops rose water, more to taste
2 teaspoons granulated sugar
For the sorbet.
1. Combine the sugar and water in a medium saucepan and heat on medium high, stirring occasionally until the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
2. Carefully transfer the mixture to a blender (or use a stick blender) and blend until smooth. Add in the lime juice, corn syrup and gin. Pour mixture into a metal cake tin.
3. Place in the freezer. Every 30 minutes or so take the mixture and smash it with a fork. Keep repeating this process until you have smooth sorbet texture. Store in the freezer in an airtight container.
For the rose cream.
4. Whip the cream to soft peaks, then add in the sugar, followed by the rose water (one drop at a time) until desired flavour is reached.
Serve two scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.