Rhubarb and star anise sorbet

Working with The University of Sheffield

Season: SpringSummer

Let our organic fruit boxes help you stay cool and refreshed in the July heat. Have a go at a homemade, fruity ice-cream or sorbet! Recipe by Edd Kimber on bbcgoodfood.com.

If you don’t have quite the rhubarb weight, supplement with some strawberries – or reduce everything proportionately.

Adding vodka or gin helps make the sorbet more scoopable.

Summer rhubarb is more greenish than pink. To get more pinkness into your sorbet, try adding a touch of finely grated raw beetroot (it won’t detract from the flavour).

Ingredients

700g rhubarb, trimmed, rinsed and cut into 2cm-long pieces

140g golden caster sugar

3 tbsp liquid glucose

1 vanilla pod

2 star anise

juice of 1 lemon

1 tbsp vodka or gin (optional)

Method

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

Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 10-15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from heat. Fish out the vanilla pod and star anise. Purée in a blender.

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/gin. Cover and put in the fridge until fully chilled.

If churning in an ice cream machine, follow manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving.

OR... if churning by hand: freeze in an airtight container, stirring every hour to prevent ice crystals forming, until set, around 4-6 hours.