Japanese Knotweed Sherbet

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		JAPANESE KNOTWEED Watercolor pencils on home-made paper; caligraphy by "Wildman"

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. Makes 5 cups Time: 20 + 60 minutes Other Japanese Knotweed Recipes Apple and Knotweed Pie Knot Ice Cream Knot Soup Steamed Knotweed Sesame Strawberry-Knotweed Cobbler More Recipes, More Excerpts From this Book, Other Books, Buy This Book, Home, Back to the Top

From THE WILD VEGETARIAN COOKBOOK