Rhubarb & star anise sorbet

Rhubarb & star anise sorbet

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(1 ratings)

Prep: 20 mins Cook: 20 mins 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

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per scoop

  • kcal100
  • fat0g
  • saturates0g
  • carbs23g
  • sugars20g
  • fibre2g
  • protein1g
  • salt0g
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Ingredients

  • 700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 140g golden caster sugar
  • 3 tbsp liquid glucose (I used Dr Oetker)
  • 1 vanilla pod
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp vodka (optional)
    Vodka

    Vodka

    vod-ka

    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

Method

  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.

  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.

  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.

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Comments, questions and tips

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f00die74
1st Jun, 2016
Have made this twice now and it's delicious! Added in an extra star anise when making it the second time as it was hardly detected in the first batch. Also, as I didn't have forced rhubarb the colour is not bright pink.
fernihough
11th May, 2016
5.05
This is amazing. Rhubarb and vanilla flavour is a classic winning one. Pureeing the rhubarb really well means it takes ages to sieve, but the finished result is worth it. I can't stand vodka, but kept to the recipe here and suspect it helped with the texture. It didn't taste of vodka but did look this pink! Awesome, I'm making it again for the next dinner party it's impressive.
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