Sharbat-e reevas (rhubarb-rosewater sherbet)


You'll need

500 gm rhubarb, roughly chopped 400 gm sugar Juice of 1 lime 2 tbsp rosewater To serve: soda water (optional) To serve: dried rose petals (optional)

Method

  • 01
  • Combine the rhubarb and sugar in a large, heavy-based saucepan and macerate for 1½ hours.
  • 02
  • Add 1 cup (250ml) water and bring to the boil over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the lime juice. Boil until the syrup is thick (10-15 minutes). Remove from the heat and cool. Stir in the rosewater and rose petals, if using, and transfer to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.
  • 03
  • To serve, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with rose petals, if using, and serve.
Note This recipe makes 400ml. Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 1 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 1 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×