- 500ml Rhubarb & Custard
- 200ml Water
- 200g Sugar
A vegan Rhubarb & Custard recipe from our friends at Fabios Gelato. Now this is definitely a sorbet you can share with the kids!
- Add 200grams of sugar into a heat proof jug followed by 200ml boiling water. Stir until sugar is dissolved. Leave to cool. Add and mix 500ml of Brothers Rhubarb & Custard cider into the sugar syrup.
- At this point you should follow the directions for your ice cream maker. Or, if you don’t have an ice cream maker you can pour the mixture into an empty freezer-safe shallow bowl or pan. Anything stainless steel works well here. Avoid any material that might shatter.
- Put the container into the freezer for about 20-30 minutes. Once the edges start to freeze, take the mixture out and beat it using a hand mixer/fork. Repeat this process every 30 minutes or so until firmly frozen (usually around four or five mixing sessions).
- Store the cider sorbet in a covered freezer container until ready to serve. Enjoy!
Recipe courtesy of www.fabgelato.com