If it's hot outside, this rhubarb sorbet with a hint of vanilla is a great treat. The sour taste of rhubarb goes well with the sweetness of sugar and the pleasant smell of vanilla.
Ingredients: 500g rhubarb, chopped. 200g sugar. 1 vanilla bean, split and scraped. 1 lemon, juiced.
Instructions: Put chopped rhubarb, sugar, and scraped vanilla bean into a saucepan. Stir the rhubarb and sugar together every so often while cooking over medium heat until the rhubarb is soft. Leave it alone until it's cool enough to touch. After the mixture has cooled, take out the vanilla bean and blend it in a blender until it is smooth. Add the lemon juice and stir. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of sorbet. Put the sorbet in a container and freeze it for at least two hours before you serve it.
Prep Time: 15 minutes
Cook Time: 15 minutes
Bravo OS
