Saturday, 3 July 2010
Yes. Rhubarb sorbet. Very grownup. Very yummy. Ridiculously easy, and about 10 minutes of work.
5 slim stalks rhubarb
1/2 cup white wine (I used sauvignon blanc, but I think reisling would work better)
1/3 cup agave (or more to taste... i like the tartness)
1 tbs rosewater
2 drops lime oil or a bit of lime zest
5 mint leaves, chiffonaded
3 large basil leaves, also chiffonaded
Blend everything but the basil and mint. Press through a strainer. Discard pulp. Taste. Adjust sweetness. Stir in the mint and basil. Freeze, stirring every 2 hours or so until done. This won't freeze completely solid, because of the booze and agave. Make it before lunch to have it after dinner. You can also let it chill and drink it as a cocktail. In that case, I recommend mixing it with sparkling water, and doubling the wine.
sweet tart music: stockings, with Suzanne Vega