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Japanese Knotweed SherbetFrom
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| JAPANESE KNOTWEED Watercolor pencils on home-made paper; caligraphy by "Wildman" |
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| 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. 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. Makes 5 cups Time: 20 + 60 minutes Other Japanese Knotweed Recipes Apple and Knotweed Pie More Recipes, More Excerpts From this Book, Other Books, Buy This Book, Home, Back to the Top |
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