Japanese Knotweed Sorbet is a modern British recipe for a classic wild food sorbet made from a sweetened blend of apples and Japanese knotweed shoots. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Sorbet.
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Ingredients:
500g Japanese knotweed shoots (tender young shoots only) leaves and tips removed, washed, cleaned and peeled if possible to yield 500g
150g white sugar
250ml water
Dash of lime juice, to taste
2 green apples peeled and cored (to yield about 225g)
2 tbsp syrup (I usually use catkin syrup or Japanese knotweed syrup, but any syrup or even honey will work)
2 tbsp cornflour (optional, but helps reduce crystalization)
pinch of salt
Method:
Coarsely chop the knotweed steams and apples. If possible combine them in a food processor and pulse to chope (this will speed up the cooking process);
Transfer the knotweed and apple mixture to a saucepan (about 4l) then add in the sugar, water, syrup, cornflour and salt.
Bring to a simmer and cook until the apple pieces are soft (about 10 minutes), Continue cooking until the knotweed releases is liquid and the mixture has cooked down and thickened.
At this point, allow to cool slightly then scrape into a high speed blender. Process until smooth then pass through a fine-meshed sieve to remove any remaining pieces of knotweed.
Allow the mixture to cool to room temperature, then season with the lime juice to taste, pour into an ice cream machine and churn according to the manufacturers directions (about 35 minutes). When the mixture is slightly stiff (think sour cream) transfer to a freezer-proof container with a tight-fitting lid.
To serve, 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.
If you want a brighter green colour to this sorbet, blend in 2 tbsp of my sorrel greening to the purée before placing in the ice cream maker.
