Rhubarb and gin sorbet recipe

1. Cut the rhubarb into 3cm pieces and put in a large saucepan with the sugar, lemon juice and 100ml water. Warm through over a medium-low heat, stirring, until the sugar begins to dissolve.
2. Turn the heat up slightly and simmer the mixture gently, stirring often, for 15-20 mins, or until the rhubarb has completely broken down. Set aside to cool completely then stir in the gin and blitz in a blender until completely smooth. Chill in the fridge for 1 hr.
3. Pour into an ice cream maker if you have one (see next step if not) and churn according to the manufacturer’s instructions, until the blade stops. Transfer to a freezable container, cover and freeze for 4 hrs or overnight.
4. To make without an ice cream maker, pour the mixture into a shallow, wide container and freeze for 1 hr, until the edge of the mixture begins to freeze. Break up the ice crystals with a whisk and return to the freezer for 30 mins. Remove from the fridge and whisk every 30 mins until the sorbet is evenly set and too thick to whip. This should take about 3 hrs in total. Cover and freeze undisturbed for 4 hrs or overnight.
5. Soften in the fridge for 15-20 mins before scooping.

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