Rhubarb & star anise sorbet

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

  • Prep:20 mins
    Cook:20 mins
    plus cooling and freezing
  • Easy

Nutrition per serving

  • kcal 100
  • fat 0g
  • saturates 0g
  • carbs 23g
  • sugars 20g
  • fibre 2g
  • protein 1g
  • salt 0g


  • 700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
  • 140g golden caster sugar
  • 3 tbsp liquid glucose (I used Dr Oetker)
  • 1 vanilla pod
  • 2 star anise
  • juice 1 lemon
  • 1 tbsp vodka (optional)


Smooth sorbet

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


  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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