Japanese Knotweed Sherbet

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Japanese Knotweed Sherbet From THE WILD VEGAN COOKBOOK
JAPANESE KNOTWEED Watercolor pencils on home-made paper; caligraphy
This sour rhubarb relative, a member of the buckwheat family, lends its lemony flavor and thickening qualities to this sweet-tasting sherbet.
3 cups Japanese knotweed stalks, peeled if desired, coarsely sliced 1-1/3 cups orange juice (freshly squeezed is best) 1-1/2 cups apple juice or other fruit juice 1/2 cup lemon juice 1/4 cup canola oil 1/4 cup vegetable glycerin, honey, barley malt, or rice syrup 1 tbs. freshly grated (or 1 tsp. dried) orange rind 2 tsp. vanilla extract 1 tsp. lemon extract 1 tsp. liquid stevia (optional) 1/4 tsp. salt
1. Simmer the Japanese knotweed shoots in the orange juice, apple juice, and lemon juice 10 minutes or until soft. 2. Puree in a blender with the remaining ingredients. 3. Chill. 4. Pour into an ice cream machine and run it until done.
Other Japanese Knotweed Recipes Apple and Knotweed Pie Knot Ice Cream Knot Soup Steamed Knotweed Sesame Strawberry-Knotweed Cobbler
Makes 5 cups Time: 20 + 60 minutes
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From THE WILD VEGAN COOKBOOK