Instructions

1. In a medium-sized saucepan, combine chopped rhubarb, water, and sugar. Stir over medium heat until the sugar is fully dissolved.
2. Bring the mixture to a boil, then reduce heat to low, allowing it to simmer for about 10 minutes, or until the rhubarb is tender and easily breaks apart.
3. Remove the saucepan from heat and let the rhubarb mixture cool to room temperature. This will make the blending process easier and safer.
4. Once cooled, transfer the mixture to a blender or food processor. Blend until you obtain a smooth, creamy consistency.
5. Strain the mixture through a fine mesh sieve into a clean bowl, to ensure a smooth sorbet. Use the back of a spoon to press down and extract as much juice as possible. Discard the fibrous residue.
6. Stir in the elderflower cordial and fresh lemon juice into the strained rhubarb mixture. The lemon juice will enhance the tartness of the rhubarb while the elderflower cordial adds a wonderful floral note.
7. Pour the final mixture into your ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a lidded container and place in the freezer. Stir the mixture every 30 minutes until it freezes to ensure a smooth texture.
8. Once churned, transfer the sorbet to a lidded container and freeze for at least 4 hours, or until firm.
9. Serve the rhubarb and elderflower sorbet in chilled bowls or cones. Garnish with a sprig of fresh mint or a slice of lemon for added appeal.