TIP: If you like your sorbet slightly tangier, swap the orange half for a lemon half.
NOTE: If your freezer is set to a very cold temperature, the sorbet may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.
This dish contains the following allergens: sulphites
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400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Utensils
Medium saucepan
Silicone Tipped Spatula
Step 1
Put the rhubarb, sugar, golden syrup, water and cardamon pods in a medium saucepan over a medium heat. Cook, stirring occasionally, for 10–12 minutes, or until the rhubarb has completely broken down to a puree. Leave to cool.
Step 2
Once mixture has cooled, discard cardamom pods. Add the orange juice and vodka, and stir well to combine.
Step 3
Pour mixture into the tub. Place storage lid on tub and freeze for 24 hours.
Step 4
Remove tub from freezer and remove lid. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select SORBET.
Step 6
Once processing is complete, remove sorbet from tub and serve immediately.
Put the rhubarb, sugar, golden syrup, water and cardamon pods in a medium saucepan over a medium heat. Cook, stirring occasionally, for 10–12 minutes, or until the rhubarb has completely broken down to a puree. Leave to cool.
400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Step 2 of 6
Once mixture has cooled, discard cardamom pods. Add the orange juice and vodka, and stir well to combine.
400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Step 3 of 6
Pour mixture into the tub. Place storage lid on tub and freeze for 24 hours.
400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Step 4 of 6
Remove tub from freezer and remove lid. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Step 5 of 6
Select SORBET.
400g
rhubarb, trimmed and chopped into 2cm pieces
50g
caster sugar
1 tbsp
golden syrup
50ml
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
14oz
rhubarb, trimmed and chopped into 2cm pieces
1oz
caster sugar
1 tbsp
golden syrup
1fl. oz
water
6
cardamom pods, crushed
Juice of 1/2 an orange
1 tbsp
vodka
Step 6 of 6
Once processing is complete, remove sorbet from tub and serve immediately.
