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Image / Editorial

What to Make: Buttermilk Sorbet with Rhubarb Juice


by Meg Walker
17th May 2016
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Louise Bannon’s Buttermilk Sorbet with Rhubarb Juice
This is a very light, refreshing summer dessert.

Ingredients

For the sorbet
1l buttermilk
200g sugar
75g lemon juice
1 lemon zest
2 leaves gelatine

For the rhubarb juice
400g forced rhubarb
180g sugar
600g water

To garnish
a handful of strawberries
some rhubarb
fresh herbs like Spanish chervil and wood sorrel

Method
Dissolve the sugar in a little buttermilk and add the soaked gelatine. Stir until dissolved. Add the rest of the buttermilk and lemon juice and zest. Churn in an ice-cream machine.

Cut the rhubarb into 1cm pieces. Boil the sugar and water and add the rhubarb. Simmer for 5 minutes until rhubarb is just cooked. Allow to cool down fully in the fridge.

Place a scoop of buttermilk sorbet in a bowl, add some strawberries, rhubarb and the rhubarb juice. In the summer, I like to pick some herbs where they can be found growing in the wild. I go to Djouce Woods in Co Wicklow. I love some Spanish chervil, which has a liquorice flavour, and wood sorrel that has a citrus flavour.

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Catch Louise Bannon this weekend at the Kerrygold Ballymaloe Literary Festival of Food & Wine, May 20-22, litfest.ie.