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RHUBARB GIN SORBET WITH ALMOND CROQUANT

Ever since we made our Grapefruit Juniper Syrup, we've been a bit obsessed with combining juniper with citrusy, tart fruits. And as it turns out, juniper also pairs wonderfully with rhubarb. This time, however, instead of juniper berries, we used gin. Use a good quality gin, because you will really taste it in this sorbet. We combined the tart sorbet with sweet almond croquant, which adds a delicious crunch to this desert.

For those summer days when you want to serve something a little special and wow this is an easy to make ahead dessert for a summer party or a dinner with friends.



Serves 4


14 oz rhubarb 2 cups sugar a few fresh or frozen raspberries juice of 1 lemon 4 tbsp gin 1 ¼ cups almond flakes ½ cup sugar 1 pinch of salt


Peel the rhubarb and cut into 1 inch pieces. In a large saucepan, heat the rhubarb, sugar, raspberries, lemon juice and ½ cup water over medium heat until the sugar dissolves. Simmer the mixture, stirring frequently, until the rhubarb has broken down. Allow to cool completely, add the gin and puree in a blender or with a hand blender until smooth. Chill in the refrigerator for one hour. Process mixture in an ice cream maker and then place in the freezer for four hours or overnight.


To prepare without an ice cream maker, pour mixture into a shallow wide container and freeze for one hour until it begins to freeze around the edges. Using a whisk, stir the ice crystals into the remaining mixture. Place back in the freezer for 30 minutes and stir again. Repeat until the sorbet is evenly frozen and the mixture is too thick to stir through. This will take about three hours. Then freeze for four hours or overnight as.


Soften the sorbet in the refrigerator for 10-15 minutes before serving.


For the croquant, melt the sugar in a pan over low heat until golden brown. Quickly add the almonds and salt and stir. Immediately transfer to a sheet of baking paper and place another sheet of baking paper on top. Roll out flat with a rolling pin. Let cool and break into pieces. Serve each scoop of sorbet with a piece of almond croquant and a few croquant crumbs.



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