The lavender sorbet was the easiest---I took my simple syrup and watered it down!




It actually turns out I didn't water it down quite enough, and so my lavender sorbet was much more liquid than my other three sorbets. Remember, adding sugar (just like salt) decreases the freezing point, so if your sorbet is too syrupy, add less sugar next time. If your sorbet is too much like a popsicle, add more sugar.

Rhubarb requires deep well drained sandy loam to loam soil with a good supply of organic matter. Heavy soils are satisfactory if they are well drained but the structure should be improved with manure or other forms of organic matter, also raised beds may be considered.
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The lavender sorbet was the easiest---I took my simple syrup and watered it down!




It actually turns out I didn't water it down quite enough, and so my lavender sorbet was much more liquid than my other three sorbets. Remember, adding sugar (just like salt) decreases the freezing point, so if your sorbet is too syrupy, add less sugar next time. If your sorbet is too much like a popsicle, add more sugar.

Rhubarb requires deep well drained sandy loam to loam soil with a good supply of organic matter. Heavy soils are satisfactory if they are well drained but the structure should be improved with manure or other forms of organic matter, also raised beds may be considered.
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The lavender sorbet was the easiest---I took my simple syrup and watered it down!




It actually turns out I didn't water it down quite enough, and so my lavender sorbet was much more liquid than my other three sorbets. Remember, adding sugar (just like salt) decreases the freezing point, so if your sorbet is too syrupy, add less sugar next time. If your sorbet is too much like a popsicle, add more sugar.

Rhubarb requires deep well drained sandy loam to loam soil with a good supply of organic matter. Heavy soils are satisfactory if they are well drained but the structure should be improved with manure or other forms of organic matter, also raised beds may be considered.
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Here are all of my sorbets-to-be cooling off to room temperature:



Here's where your method varies a bit depending on whether you have an ice cream machine or not.

If you have an ice cream maker, just add your watery simple syrup to your ice cream maker and follow your manufacturer's instructions.

Do you folks have ice cream makers?

This vegetable crop is either field grown or forced inside sheds. Forced rhubarb is produced for the winter fresh market, field rhubarb is produced for the spring, early summer fresh markets, and the processing market (mainly frozen slices). Field yields depend on the vigor and age of the stand and range between 15,000 and 40,000 kg per hectare. Forced yields would be 15,000 - 20,000 kg per hectare of field root.


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Here are all of my sorbets-to-be cooling off to room temperature:



Here's where your method varies a bit depending on whether you have an ice cream machine or not.

If you have an ice cream maker, just add your watery simple syrup to your ice cream maker and follow your manufacturer's instructions.

Do you folks have ice cream makers?

This vegetable crop is either field grown or forced inside sheds. Forced rhubarb is produced for the winter fresh market, field rhubarb is produced for the spring, early summer fresh markets, and the processing market (mainly frozen slices). Field yields depend on the vigor and age of the stand and range between 15,000 and 40,000 kg per hectare. Forced yields would be 15,000 - 20,000 kg per hectare of field root.


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I do not have such a well-equipped kitchen, so I just put my syrups into freezer-safe containers, and froze them. Every two hours (while I was awake) I took them out of the freezer and stirred them up. Here are some pictures of the freezing process:

At one hour, only the lavender sorbet had begun to freeze, and I think that is only because it was the smallest amount, and in the shallowest dish.



I stirred it with a fork until it looked like this:



At 2.5 hours, all of the sorbets had developed a bit of ice:

and I broke up all of the ice crystals so that they would seed smaller crystals.



At four hours, quite a bit of crystallization was under way:



and I broke it up to about



Only the red stalked cultivars are suitable for fresh or forced rhubarb. These cultivars yield much less than green stalked cultivars. Some cultivars have high internal redness as well as a bright red stalk surface.
Presently rhubarb is grown in small quantities for the early fresh market and a sizable amount is grown for processing (frozen slices).
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And then I fell asleep, so when I checked on my sorbets again, they were pretty darn frozen (almost like popsicles.)



And the more-sugary sorbets resumed their sorbet forms more easily than the less-sugary ones.



I actually sort of shaved the rhubarb, iced tea and lemonade, and lemon ginger sorbets, like italian ices.



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