Rhubarb Sorbet

600g       water

300g       sucrose

100g       glucose atomized

100g       vermouth ransom

100g       verjus white

350g       rhubarb juice

300g       rhubarb puree from cooked rhubarb

5g           malic acid

1g           xanthan

1. 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.
2. 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.
3. Transfer the sorbet base to the cup of a blender. With the blender running, add the xanthan gum. Blend on high for 1 minute.
4. Transfer to the ice cream machine and churn immediately.