Rhubarb sorbet with gin and mint cream
Rhubarb sorbet with gin and mint creamis a step by step recipe. With the exception of rhubarb and basic ingredients, others are easily replaceable. Replace gin with rum, liquid honey with agave syrup or corn syrup, and mint liqueur «redo» in rose water.
- 500 grams of rhubarb;
- 200 g of sugar;
- 1 large lime;
- 60 g liquid honey;
- 40 ml gin + some more 150 ml whipping cream
- 50 grams of vanilla sugar;
- mint liquor or syrup.
In a saucepan, mix 220 ml of water and sugar, boil, stirring, until dissolved.
Cut the rhubarb into pieces of 2-2.5 cm. Put in the syrup and cook until the rhubarb is very soft and begins to fall apart, 20-25 minutes. Blend the mixture in a blender until uniform.
Squeeze juice from lime and add it along with honey and gin to the rhubarb mass. Quickly whisk in a blender.
Prepare the sorbet in the ice cream machine, following the instructions.
For cream, whip chilled cream in a fluffy foam. Add vanilla sugar and a few drops of mint liqueur. Beat rapidly.
To serve, let the sorbet slightly melt. Dip a spoonful of gin, scoop a sufficient portion of sorbet and put it with a spoon in a bowl. Top with cream and serve immediately.