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This recipe is Spring encapsulated! Both rhubarb and strawberries are in season so it’s the perfect way to welcome the sunshine and make something fresh with your Wilfa Blender. Adding a cheeky measure of gin is the cherry on top for a springtime treat that makes you feel you’re already on holiday!
Ingredients:
Method:
Wash and trim the rhubarbs stems before chopping into 2-3cm pieces. Place the rhubarb pieces, water and sugar in a medium pan and bring to a simmer. Put the lid on the pan & leave to simmer gently for 5 minutes, or until the rhubarb is tender. Remove the pan from the heat and allow its contents to cool to room temperature.
Slice the strawberries into your blender, add the cooled rhubarb, gin and lime juice. Blend the ingredients together until perfectly smooth.
Chill the mixture thoroughly in the fridge (around 1 hour should be sufficient).
Transfer the mixture to an airtight container and place it in the freezer. Return every hour to stir the sorbet to prevent ice crystals from forming until set (this should take around 4-6hrs). Alternatively, if you have an ice-cream maker, follow the instructions on churning before transferring to the freezer for setting and/or storage.
This delightfully fresh-tasting sorbet can be enjoyed on its own or it’s the perfect accompaniment to wafers, nut brittles or sweet biscuits which off-set the tangy flavours beautifully.
