While browsing through my reader the other day I came across a recipe for Rhubarb Lime Vanilla Bean Sorbet from Susan Eats London and it immediately sounded interesting. What drew me first to the post was the short bit of information about using stabilizers to ensure your homemade ice cream and sorbet has a nicer texture which is something that I have been having a problem with. Going back through my books now though I realize that is why gelatin sheets and glucose are used in the Milk Bar recipes (which I have a grand idea I am going to make in the near future that uses one of those as the base). Also I have always wanted to try making something with Rhubarb since my experience with it has been slim and I did not want to make a pie. So when I was checking out a newer grocery store in the city (Union Market @Houston & Essex/ Ave A for any New Yorkers) and saw some great looking rhubarb which I had to get to make sorbet since the idea had been floating around in my mind.
When I got home to make the sorbet base I decided to wing the flavoring with what I had on hand and not go out an buy a vanilla bean for this. Since I had rose water I added a bit of that in, as well as vanilla extract, and lime juice. Due to the rose water the final product has some nice floral notes but I wish that it had a bit more acid in it. If I am to make this again I would add more lime juice or take another page out the Milk Bar Cookbook and add a bit of citric acid for the acid note. In this recipe you can substitute the Corn Syrup with Pure Glucose if you have that on hand though you might need a bit less, taste and see, or any other inverse sugar syrup (i.e Golden Syrup) but regardless of what you choose do make sure to use one of the above this is what helps keep the sorbet from getting too crystallized and icy which often happens with homemade sorbet and ice cream.
So get out your ice cream maker and whip this up right in time for these crazy heat waves that seem to be going on all across the country!
Makes 1 Quart
1 lb Rhubarb Diced
1 Cup Sugar
1/2 Cup Water
1/2 Tsp Rose Water
1/2 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Tsp Lime Juice
1 Tbsp Corn Syrup
1 Large Stock Pot with a lid
Ice Cream Maker
In the large pot bring the sugar and water to a boil. Once it reaches a boil add the Rhubarb and cover with the lid and turn down the heat to medium low
Let cook for about 10-15 min or until the Rhubarb is soft.
Take the mix from the heat and pour it into your food processor. Run the processor until the mix is smooth (alternatively you can use a hand immersion blender if you have one).
Pour the mix out into your bowl and run through your sieve if you want your mix extra smooth, I skiped this step because I was okay with the mix as it was.
Add in the Rose water, Vanilla, Lime Juice and Corn Syrup and mix until everything is combined.
Move the mix to the refrigerator and leave until it is cool all the way through.
Once the mix is cool (I left mine overnight) set up your ice cream maker and pour in the sorbet mixture.
Run your machine per your manufacturer’s instructions.
Once the sorbet comes together transfer into your storage container and let it set in the freezer.
Serve once the sorbet reaches the desired consistency!