Rhubarb-Elderﬂower Sorbet (Serves 4)
This nondairy frozen dessert is beautiful, bright-tasting and subtly floral. The sorbet mixture needs to firm up in the freezer for at least 4 hours before serving. You'll need an ice cream maker.
2 cups chopped rhubarb (from about 6 medium stalks)
1/4 cup sugar
Finely grated zest and juice of 1/2 lemon
1 tbs elderflower liqueur/syrup
3/4 cup simple syrup (see below)
Combine the rhubarb, sugar and lemon zest and juice in a small saucepan over medium heat. Cook until tender and soft, about 10 minutes. Let cool.
Stir in the liqueur and simple syrup, then strain the mixture through a fine-mesh strainer into a large liquid measuring cup.
Discard the solids.
Pour the strained mixture into an ice cream maker container and churn for about 50 minutes, until visibly thicker and smooth.
Transfer to a freezer-safe container, cover and freeze for at least 4 hours, or until firm.
For the syrup:
To make the simple syrup, combine 3/4 cup sugar and 3/4 cup water in a small saucepan; bring to a boil over medium-high heat.
Allow the mixture to boil just long enough for the sugar to dissolve, about 1 minute.
Remove the pan from the heat and let cool.
Pour into a jar with a lid and refrigerate for up to a week.
Adapted from "The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine," by Erin French (Clarkson Potter, 2017).
The Washington Post