Rhubarb and lime sorbet with vodka

Method

1. To make the stock syrup; dissolve the sugar in the water and bring to the boil. Boil for 2 minutes then allow to cool. Store in the fridge until needed.

2. To make the sorbet; put the rhubarb in a pan with the water and bring to the boil.

3. Simmer gently for 15 minutes until the rhubarb is tender and then strain the fruit through a sieve.

4. Mix the rhubarb pulp with 750ml stock syrup, lime juice and zest and churn in an ice cream maker, until half frozen.

5. Whisk the egg whites and caster sugar together in a bowl until frothy and fold into the half frozen rhubarb mixture.

6. Mix well and freeze for at least 4 hours.

7. During the freezing time remove the mixture from the freezer at least 3 times and stir well.

8. Return to the freezer to freeze completely.

9. To serve; place a scoop of sorbet into each glass and pour over a little vodka.

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Ingredients

For the stock syrup

450g Sugar
600ml water

For the sorbet

250g Rhubarb, chopped
1 tbsp water
750ml stock syrup, (see below)
2 limes, finely grated zest and juice
2 egg whites
1 tbsp caster sugar
drizzle of vodka, to serve

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