Star Anise Blackberries With Lemon Sorbet Recipes

LEMON SORBET

Steps:

• In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
• In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
• If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

SORBET SHAKES

Steps:

• In a bowl add 1/4 cup of milk, cover and freeze for 15 to 20 minutes. Remove bowl from freezer and with a hand held beater mix for 2 to 3 minutes on high, after reaching soft peaks, add vanilla and honey and continue to mix until stiff. Set aside. Blend remaining milk, bananas and sorbet in blender and pour into a glass tumbler, top with a dollop of banana whipped cream.

CANTALOUPE-STAR ANISE SORBET

Steps:

• In a food processor, puree cantaloupe until smooth. This should yield at least 4 cups. In a large saucepan, combine 4 cups cantaloupe puree, star anise, sugar, corn syrup and 1 cup water. Place over medium-low heat and stir just until sugar is dissolved. Remove from heat and let rest for at least 2 hours at room temperature.
• Strain through a fine sieve, pressing out as much juice as possible. Pour liquid into an ice cream maker and follow manufacturer's instructions.

LEMON SORBET WITH BLACKBERRY SAUCE

Steps:

• Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
• Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.

RHUBARB & STAR ANISE SORBET

Steps:

• 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.
• 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.
• 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.