Rhubarb and star anise sherbet

1 servings

Ingredients

Quantity Ingredient
900 grams Forced rhubarb
600 millilitres Water
600 millilitres Caster sugar
1 Star anise; broken into 2 or 3
; pieces

Directions

Dissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup.

Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup.

When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup.

Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes). Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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