Rhubarb-rosewater sherbet (Sharbat-e reevas) from Australian Gourmet Traveller Magazine, November 2010: The Party Issue (page 160) by Greg Malouf

  • limes
  • rhubarb
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  • EYB Comments

    This recipe is reproduced from Saraban by Greg & Lucy Malouf, published by Hardie Grant Books.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is reproduced from Saraban by Greg & Lucy Malouf, published by Hardie Grant Books.

  • jecca on August 21, 2016

    I love this so much. It's a lovely summery alcohol-free drink (although it would be good in a gin cocktail). I use much less of the syrup per serving than the recipe recommends (1-2 tablespoons in a glass of still or sparkling water). It's also great with yogurt or ice cream.

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