Rhubarb and Gin Dessert with Rose Cream

May  8, 2013
4 Ratings
Photo by James Ransom
  • Serves 8
Author Notes

This dessert is simple to put together, but tastes surprisingly complex. It is cool and tart, floral and herbal, creamy and sweet, all in one. If you don't like the idea of flowers in your food, feel free to leave the cream off. The sorbet is delicious as is. —Yossy Arefi

Test Kitchen Notes

This is a beautiful sorbet. It is soft and luxuriously textured, beautifully colored, and wonderfully tart and sweet, like sour candies. I love the flavor of rhubarb, so I was concerned about so many other components (gin, lime, rose, and cream) masking its flavor. However, the lime simply enhances the rhubarb's sour notes, while the gin enhances its woodiness. The alcohol itself is not too strong, either -- it's not until the last moment when the juniper fragrance of the gin comes through. —Chris Van Houten

What You'll Need
  • For the rhubarb and gin sorbet:
  • 8 ounces water
  • 7 ounces granulated sugar
  • 1 pound rhubarb, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons gin, plus a little more for serving
  • For the rose cream:
  • 4 ounces heavy cream
  • 4 drops rose water, more to taste
  • 2 teaspoons granulated sugar
  1. For the sorbet: Combine the sugar and water in a medium saucepan and heat on medium high, stirring occasionally until the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
  2. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
  3. Just before churning, stir in the gin. Freeze and churn the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.
  4. For the rose cream: Whip the cream to soft peaks, then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.
  5. To serve: Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.
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Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

10 Reviews

Laurence June 10, 2019
I made this sorbet and it was delicious, very smooth and nice texture! I didn't have enough rhubarb so I had 1/3 cup of rasberries to have 1 pound of fruit. I didn't do the cream.
Etta June 25, 2017
This sorbet is amazing. I used golden syrup (the UK substitute for corn syrup) and it turned out fantastic. I'm going to try strawberry rhubarb next. I'm also curious if the recipe works with only berries...
Etta August 13, 2017
I just made this again using blackberries. I was afraid that the sorbet might come out icy, but the texture is as perfect as it was with rhubarb. I'm going to try sour cherries next...
melfly June 21, 2018
how was it with the cherries?
Shauna M. May 23, 2015
I don't have an ice cream machine, can I do this by hand?
Kate May 13, 2014
Looks gorgeous - but I'm not sure where to get corn syrup in the UK. Can I substitute something else? Thanks
MenCanCook December 7, 2014
Can buy via Amazon or make your own....
Shauna M. May 23, 2015
Golden syrup is the UK substitute
Hilbert M. September 2, 2013
Just made it - it's wonderful! Smooth and creamy, scoopable directly from the freezer. I'll add a little extra gin next time - there was barely a hint of the flavor.
SGSF May 18, 2014
fyi - If you add too much extra gin it will not freeze. The alcohol keeps it soft and scoopable - to a point.