1 lb Japanese knotweed shoots (tender young shoots only, leaves removed, washed, cleaned and peeled if possible to yield 1 lb)
3/4 cup white sugar
1 cup water
Dash of lime juice (to taste)
2 green apples (peeled and cored to yield about 7.5 oz)
2 Tablespoons corn syrup
2 Tablespoons corn starch ((optional, but helps slow crystalization) )
Categories
Appetizer
Dessert
Cuisine
French
Steps
Chop the knotweed and apples roughly, and if possible, pulse in a food processor to speed up the cooking process.
Add the knotweed and apples to a 4 quart sauce pan with the sugar, water, corn syrup apples and pinch of salt. Cook on medium-high, until the apple pieces are soft, about 10 minutes.
Continue cooking until the mixture is thick, and the cornstarch and knotweed slime have activated (slime, yum!), then transfer to a highspeed blender and puree until as smooth as possible. I like to pass it through a chinois or fine strainer at this point, especially If I’m picking older knotweed, but you don’t have to if your knotweed is very tender.
Allow the mixture to cool to room temperature, then season with the lime juice to taste, pour into an ice cream machine and process according to the manufacturers directions.
Mine usually spins in the machine for about 30-45 minutes. When the mixture is slightly stiff like sour cream, transfer to a container with a tight-fitting lid and freeze for at least 2-3 hours to firm. *see note
Scoop the sorbet with an ice cream scoop dipped in hot water. If it's too firm, allow it to soften a bit, which you'll have to do if it's been in the freezer for over 24 hours.
