Rhubarb Sorbet

Ingredients

• 600 g rhubarb
• 150 ml apple juice
• 120 g sugar
• 3 tbsp Campari (or San Bitter)

Instructions

1. 1.

   Wash, peel, and cut the rhubarb into small pieces. Add 100 ml water to a pot and pour in the apple juice. Simmer everything for about 10 minutes over medium heat.

2. 2.

   Strain through a sieve and collect the liquid. Mix this with the sugar and Campari. Pour into a shallow bowl and freeze for 4-5 hours, stirring vigorously every 20 minutes. Fill glasses and serve.