Ingredients (4 portions):

Sorbet:

• 600 g strawberries
• 100 g sugar
• 6 mint leaves
• Juice of two lemons

Rhubarb syrup:

• 1 kg sugar
• 1 kg rhubarb
• 1 bunch of basil
• 1 litre of water
• 20 g citric acid
• a little cardamom

Puree the strawberries together with the sugar and mint. Refine with lemon juice and place in the ice-cream maker for approx. 30 minutes.

If you don't have an ice cream maker at home:
Freeze the fresh strawberries. Then puree the frozen strawberries with as much liquid (freshly squeezed fruit juice or sparkling wine) until the desired consistency is achieved.

For the syrup, peel the rhubarb and cut into small cubes. Caramelise the sugar and bring to the boil with water. Add the remaining ingredients and leave to infuse in the fridge for 72 hours. Then strain. The recipe makes approx. 2 litres of finished syrup. Dilute the syrup 1:6 with mineral water and serve with the sorbet.

Tip:
Add basil leaves, mint or wild herbs and flowers (daisies or dandelions) to the sorbet to give it a special flavour.