Rhubarb And Gin Sorbet With Rose Cream Recipe

Name: Rhubarb And Gin Sorbet With Rose Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rhubarb and gin sorbet:; 8 ounces water; 7 ounces granulated sugar; 1 pound rhubarb, chopped; 2 tablespoons fresh lime juice; 2 tablespoons light corn syrup; 2 tablespoons gin, plus a little more for serving; For the rose cream:; 4 ounces heavy cream; 4 drops rose water, more to taste; 2 teaspoons granulated sugar

Servings: persons

1
For the sorbet: 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 an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
3
Just before churning, stir in the gin. Freeze and churn the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.
4
For the rose cream: Whip the cream to soft peaks, then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.
5
To serve: Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the rhubarb and gin sorbet:, 8 ounces water, 7 ounces granulated sugar, 1 pound rhubarb, chopped, and more.

Yes, Rhubarb And Gin Sorbet With Rose Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Rhubarb And Gin Sorbet With Rose Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions