Recipe Angelica, rhubarb and lemon sorbet recipe

Discover the wonderful scent of angelica in this version of Audrey Pépin's sorbet.

INGRÉDIENTS

• 50g angelica leaves and stems or 2 to 4 tbsp. of seed (to taste)
• 1 petiole (stalk) of rhubarb (from which the outer part has been removed in the saver)
• ¾ cup of sugar
• 700ml of water

PRÉPARATIONInstructions with ice cream maker:

1. Cut the angelica and rhubarb
2. Place in a saucepan with the water and cover
3. Heat until simmering (if possible without boiling)
4. Let infuse over very low heat for 20 minutes
5. Add the sugar
6. Put in a food processor or blender
7. Strain out the fibers (optional, this will make a thicker sorbet) soft)
8. Put in the ice cream maker

Alternative without ice cream maker:

1. Steps 1 to 7 remain the same then:
2. Put a non-stick film (for example wax paper or silicone) on the bottom of a mold, and put the mixture in the mold.
3. Freeze for 4 hours
4. Remove from the mold and put in a food processor (or blender)
5. Replace in the mold with the non-stick film
6. Freeze for 1 hour