Rhubarb Lavender Gin Sorbet

I love to bake.  In addition to whipping up frozen treats in my kitchen, the sweets I make at my home are baked in the oven.  Cookies, bars, and muffins are my favorite.  Oh man, a fresh and warm muffin for breakfast in the morning has got to be one of my favorite ways to start the day.  Well that and coffee.  A good cup of coffee with a little bit of milk and a sweet muffin is bliss.

If you read last week’s post then you know I have been going crazy over rhubarb lately.  I froze a bunch of over the past few weeks, and yet I bought another bunch to make some fresh rhubarb treats.  I found a recipe for Rhubarb Lavender Streusel Muffins and they were the perfect slow Sunday morning treat. I was surprised at how well the flavors of rhubarb and lavender worked together, so I set out to combine similar flavors in my next scoop.  Rather than reinvent the wheel, I went searching for a rhubarb sorbet recipe, and finding rave reviews online for a recipe for Rhubarb Gin Sorbet I adapted the recipe and added some lavender steeped in sugar syrup.  I am not sure what the original recipe tastes like, but I cannot imagine this sorbet without the lavender.  The herbal quality brings out the flavor of the gin and complements the tart rhubarb beautifully. Enjoy. Oh and make the muffins too.

Rhubarb Lavender Gin Sorbet
Adapted from recipe by Apt. 2B Baking Co.
Makes 1 quart

8 ounces water
7 ounces granulated sugar
1 1/2 teaspoons edible dried lavender
1 lb rhubarb stalks (the pinker the better), chopped into 1-inch pieces
2 Tablespoons lime juice
2 Tablespoons light corn syrup
2 Tablespoons gin

Combine the water, sugar, and lavender in a medium sized saucepan. Warm over medium heat, stirring occasionally until  the sugar dissolves, about 4 minutes.  Remove from heat and strain through a fine mesh sieve, pressing on the back of the lavender with a spoon to extract as much flavor as possible.  Discard lavender.  Return lavender-infused sugar syrup to the sauce pan and return to medium heat.  Bring to a simmer, add rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.

Transfer the mixture to a blender and and blend until smooth. Add in the lime juice and corn syrup. Chill in the refrigerator at least 4 hours, preferably overnight. Just before churning, stir in the gin. Pour sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer-safe container, cover and freeze until set, 6 hours or overnight.