First Sip of Summer – Rhubarb & Rose Sherbet Concentrate
The alliteration of rhubarb and rose lights up my literary brain—and when you combine rhubarb’s seasonal tartness with the delicate floral notes of rose, the result is nothing short of otherworldly.
Inspired by the fruit sherbets I grew up sipping during hot Indian summers, this version blends the local abundance of rhubarb with Ayurvedic principles that focus on cooling the body during the warmer months.
Serve this sherbet concentrate over crushed ice with your favorite seltzer, drizzle it over ice cream, or shake up a bold cocktail with a splash of gin or vodka. For a finishing touch, add a pinch of our dessert blend—Shahi Gulshan for both garnish and a bit of panache.
Makes 14-15 fl oz. | Prep Time: 15 Mins | Cook Time: 20 minutes
Ingredients:
-
2 cups rhubarb trimmed and chopped (approx. 3 long stems)
1/2 cup organic cane sugar (heaping cup)
1/2 cup tangerine juice (sub with orange)
1 lime, juiced
1 tsp. fennel seeds
2 tbsp. dry rose petals
2 tbsp. rose water
- Add the chopped rhubarb, and sugar to a heavy bottomed pot. Let it sit and macerate for 15 minutes.
- Add the tangerine juice, lime juice, fennel seeds and sugar to the pot and cook at medium heat until it starts to bubble, and the rhubarb begins to soften. You will see the fibers breaking down.
- Continue stirring gently. After about 15 minutes, the rhubarb will have dissolved almost completely, add the rose petals and rose water.
- Stir and cook for another 2-3 minutes. You want the consistency of a soupy jam that coats the spatula and runs off the back.
- Turn off the heat, cool and transfer to a clean jar. Store in the fridge for up to 10 days.
- To make a glass of sherbet, add 1 tablespoons of the concentrate over crushed ice, pour some seltzer into the glass, garnish with fresh mint or a pinch of Shahi Gulshan and enjoy.
