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.
4. Pour into an ice cream machine and run it until done.