Apple and Rhubarb Sorbet
Ingredients
250g rhubarb, washed and sliced
250g bramley apples, peeled, cored and sliced
500g caster sugar
1 litre cold water
Method
Place the rhubarb, bramley apple and 3 x 15ml spoons water into a large saucepan, cover and cook over a moderate heat or until the fruit is softened and pulp like. This will take approximately 8-10 mintes.
Liquidise this mixture then add the water and combine, sieve and allow to cool.
Finally pour into a suitable sized freezer container and freezer for 3-4 hours, stirring every hour or so to break up the ice crystals. Alternatively, freeze in an ice-cream maker according to the manufacturers guidelines.