100g glucose atomized
100g vermouth ransom
100g verjus white
350g rhubarb juice
300g rhubarb puree from cooked rhubarb
5g malic acid
- Place water, sucrose, glucose, vermouth, and verjus in a medium pot and place over medium high heat. Cook, whisking to dissolve sugars, until the syrup comes to a simmer.
- Transfer to a metal bowl and chill in an ice bath. Once cold, add the rhubarb juice, rhubarb puree, and malic acid and whisk to combine. Continue chilling in the ice bath until cold to the touch.
- Transfer the sorbet base to the cup of a blender. With the blender running, add the xanthan gum. Blend on high for 1 minute.
- Transfer to the ice cream machine and churn immediately.