Rhubarb & Star Anise Sorbet Recipe

In a large saucepan, combine the rhubarb, water, sugar, and star anise pods.

Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, until the rhubarb is soft.

Remove from heat and let it cool for a few minutes. Remove the star anise pods.

Transfer the mixture to a blender and blend until smooth.

Pass the mixture through a fine mesh sieve, pressing down with a spoon to extract as much liquid as possible. Discard any solids.

Stir in the lemon juice and vanilla extract.

Place the mixture in an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.

Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

Serve the rhubarb and star anise sorbet in chilled bowls or cones, garnished with fresh mint leaves.