Side Pannel
Rhubarb And Star Anise Sherbet
Rhubarb And Star Anise Sherbet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seasonal
Ingredients List
- 900 g Forced rhubarb
- 600 ml Water
- 600 ml 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).
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).
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