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Rhubarb & star anise sorbet

Rhubarb & star anise sorbet

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling and freezing
  • Easy
  • Makes about 500ml

A stunning homemade pink sorbet with vibrant and sweet forced rhubarb, add a cheeky nip of vodka to make this a little more grown up

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per scoop
HighlightNutrientUnit
kcal100
low infat0g
saturates0g
carbs23g
sugars20g
fibre2g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.

  • STEP 2

    Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.

  • STEP 3

    Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.

RECIPE TIPS
SMOOTH SORBET

Sorbet can be rather solid, adding vodka makes it more scoopable as it doesn't freeze and liquid glucose prevents crystallisation.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 5 out of 5.3 ratings
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