Rhubarb and Star Anise Sorbet

This brilliantly pink homemade sorbet is perfect for a dinner party. You can swap the vodka for gin or leave out the alcohol altogether. For a fantastic shade of pink use pink forced rhubarb.

Difficulty

Medium

Time

495 min

Author

Kenwood

Ingredients

Servings

8

700 , trimmed, sliced (2 cm)

140

75

3

1

2

1 , juice of

1

Utensils

Saucepan, plastic container with lid, FDP23.140GR, FDP23.380GR, FDP22.130RD, FDP23.380GY, FDP22.130GY, FDP23.380RD, Knife Blade

Instructions

Step 1

Add rhubarb, sugar, water, glucose, vanilla extract and star anise into a saucepan.

Bring to the boil on a medium-high heat.

Cook for 10 minutes on a medium-low heat, stirring occasionally, until the rhubarb softened.

Remove the bowl from the machine and let cool.

Once cool, remove the star anise pods.

Step 2

Fit the Knife Blade.

Transfer the rhubarb mixture into the appliance bowl.

Blend for about 1 minute until smooth.

Add lemon juice and vodka.

Pulse until combined.

Pour the sorbet into a plastic container and cover with a lid.

Chill in the fridge until cold.

Freeze overnight.

 

Serve.