Strawberry Rhubarb Sorbet

1 Serving

Chef Raymond Morales (IG: @mowelr)

Ingredients for the Sorbet Syrup:

  • 100 g glucose syrup
  • 600 g sugar
  • 550 g water
  • 9 g  “Uno” sorbet stabilizer

Method for the sorbet syrup:

  1. Combine all ingredients together and blend until the stabilizer is fully incorporated and there are no lumps.
  2. Pour mix into and pot and bring to a rolling boil.
  3. Boil for 2 minutes to hydrate and activate the stabilizer.
  4. Cool in a water bath and store in the refrigerator until needed.

Ingredients for the Strawberry Sorbet:

Method for the Strawberry Sorbet:

  1. Combine all ingredients together and mix until combined.
  2. Use a Refractometer to test the “Brix” percentage.
  3. The ideal Brix is between 25-27%
  4. If Brix is too low, add more sorbet stabilizer. If brix is too high, add more water.
  5. Allow the mix to chill overnight before spinning in an ice cream machine.

Ingredients for the Rhubarb Syrup:

  • 500 g water
  • 500 g sugar
  • 250 g rhubarb peels
  • 1 ea. vanilla bean (sliced in half)

Method for the Rhubarb Syrup:

  1. Combine all ingredients and bring to a boil.
  2. Once mix has come to a boil drop to a simmer until mix reaches 215F
  3. Cool syrup in an ice bath until needed.
  4. Store in an airtight container in the refrigerator.

Ingredients for the Poached Rhubarb:

  • 1 lb rhubarb
  • 500 g rhubarb syrup

Method for the Poached Rhubarb:

  1. Peel rhubarb and reserve peels for syrup.
  2. When syrup is made and ready, slice rhubarb into 3” batons and place in a vacuum seal bag.
  3. Pour enough rhubarb syrup into the vacuum seal bag to cover the rhubarb batons.
  4. Vacuum seal rhubarb and poach in water at 185F for 5-10 minutes, depending on the thickness of the batons.
  5. Immediately place vacuum-sealed bags in ice after poaching.
  6. When ready to plate, cut open bags and cut rhubarb into ½” pieces and reserve in poaching liquid.
  7. Store portioned rhubarb and syrup in the refrigerator.