1 1/2 cups rhubarb, chopped into 1-inch pieces
1 cup cane sugar
1 tablespoon lemon zest
1/2 cup lemon juice (about 3 lemons)
2 cups strawberries, tops removed
Add the chopped rhubarb, sugar, lemon zest, lemon juice, and 1 cup of water to a medium saucepan. Turn the heat to medium-high.
Gently stir as it heats up to dissolve the sugar. Cook for about 10 minutes, until the rhubarb softens, then remove from heat and let cool.
Once the rhubarb and simple syrup have cooled, puree them with the strawberries in a blender or food processor, making sure that the mixture completely liquifies.
If you’d prefer to strain out the strawberry seeds, use a cheesecloth or a fine-mesh strainer.
I rather like them as part of the texture, so I left them in. Next, transfer the soon-to-be sorbet to a glass container and chill in the refrigerator for at least an hour.
Pour the chilled sorbet into an ice cream maker to churn and follow the manufacturer’s instructions from there.
Transfer the churned sorbet to a lidded container and store it in the coldest part of the freezer for a few hours before serving.
For the cocktail, add a generous scoop (or two! – yes two) of sorbet to a champagne flute and top with champagne.
As with any float, the effervescence requires slow pouring. I found it hard to be patient, but it’s worth it.
Drink like a float or stir to incorporate the sorbet into the champagne. If you’re the person who stirs your ice cream into your root beer float, I’d imagine you’ll prefer the latter. Both are delicious.