Rhubarb Sherbet
6 servings
30 minutes
Rhubarb sherbet is a refreshing and delicate dessert that conveys the charm of Russian cuisine with its sweet and sour notes. Its base is rhubarb, known for its tangy flavor and slight tartness. Combined with sugar and lemon juice, it reveals brightness and depth of taste, while corn syrup adds softness to the texture. This dessert refreshes perfectly in summer heat and can serve as a wonderful conclusion to a meal. Historically, rhubarb was used in Russian cuisine for making compotes and jams, but its cool freshness makes it an excellent base for a light sherbet. Serve it with berries or mint for new flavor dimensions.
1
In a small pot, mix sugar, water, and lemon juice. Place on low heat and stir until the sugar dissolves. Increase the heat and bring to a boil.
- Sugar: 1.1 glass
- Water: 1 glass
- Lemon juice: 3 tablespoons
2
Add chopped rhubarb and cook until soft for about 10 minutes.
- Rhubarb stalks: 450 g
3
Place the mass in the blender and grind it to a puree consistency.
4
Add corn syrup and let it cool for 1 hour.
- Corn syrup: 2 tablespoons
5
Transfer the mixture to the ice cream maker and freeze.
