You haven't lived if you haven't tasted rhubarb ice cream. This sorbet combines lime juice and zest with rhubarb for a sweet, sour sorbet that is fantastically refreshing. The vibrant pink color is 100% natural and the recipe is gluten free and vegan.
In a small pot, add the rhubarb, water, salt, and sugar and bring to a boil over high heat. Lower the heat to medium to simmer for 20 minutes. Add alcohol and strain over a medium bowl.
Add lime juice and zest to the pink liquid and cool completely.
Pour into a frozen ice cream base (follow the instructions of your machine). Churn to the soft serve consistency. Freeze for 8 hours, covered, for a scoop-able texture.
Alcohol is necessary for reducing ice crystals and creating a creamy texture. Use any liquor you have.Sugar should not be reduced in this recipe but can be increased. This recipe yields a smooth and creamy texture with my machine and should do the same for you. When you freeze it for extended time, it will get icy. You just need to thaw it for several minutes on the counter before scooping, and the texture will be better then.