Rhubarb Sorbetto

Prepare the Lemon Juice
Wash the lemons thoroughly, then extract the juice until you have 250ml of lemon juice.

Prepare the Rhubarb
Wash, peel and chop the fresh rhubarb into small 1cm x 1cm pieces.

Create the Base
In a saucepan, combine the lemon juice, water, sugar, dried hibiscus flowers and chopped rhubarb. Bring to a boil and then turn down to a medium heat to simmer for 6 minutes (or until a knife slides easily into the rhubarb with little to no resistance).

Infuse the Mixture
Remove the saucepan from heat and cover with a lid to let the mixture infuse for 20 minutes. Stirring occasionally will help ensure a rich infusion and a deep colour and flavour, turning it a lovely pink.

Blend the Mixture
Strain the liquid to remove the hibiscus flowers and rhubarb pieces, then let it cool completely. Transfer the cooled mixture to a blender and add the pasteurised egg whites. Blend for about 1 minute until it starts to foam, and the egg is incorporated fully into the mixture for a smooth texture.

Combine and Freeze
With the blender running, gradually add the strained rhubarb and hibiscus mixture until fully combined and smooth. Pour the mixture into an ice cream maker* and add the Franklin & Sons Spring Rhubarb Lemonade gradually as the mixture freezes (doing this will help achieve a smooth texture). Mix until the sorbet is frozen and creamy.

Serve
Once frozen, allow the sorbetto to come up to temperature for around 5 minutes before scooping it into bowls or cups to enjoy! Perfect on its own or as a refreshing palate cleanser.

Top Tip:
*If you don’t have an ice cream maker, you can set this in a tub in the freezer. Every 30 minutes to an hour, re-visit the recipe and stir with a fork (this will ensure a smooth mixture by preventing large ice crystals from forming). After doing this for at least 6 hours, leave the recipe to set.

Garnish with fresh mint leaves or additional rhubarb ribbons for a beautiful presentation!