Rhubarb Float With Buttermilk Sorbet Recipes
RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
RHUBARB SORBET
Steps:
- Set up an ice bath in a large bowl.
- Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
- Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
- Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
- Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
RHUBARB FLOAT WITH BUTTERMILK SORBET
Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.
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