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.