Star Anise-Lemon Sorbet
by Eric Gower
from The Breakaway Cook
(William Morrow, 2007)
Makes slightly less than 1 quart

This lemony, aromatic sorbet never fails to elicit requests for the recipe. The bouquet of the star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.

NOTE: Thoroughly chill the lemon mixture before pouring it into the ice-cream maker. Serve it with jasmine biscotti and a small piece of seasonal fruit.

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1. Bring the water to a boil in a small saucepan. Add the cane sugar, brown sugar, and star anise and cook for about a minute, until the sugars dissolve.

2. Transfer to a bowl and cool in an ice bath. Pour through a fine sieve into a 1-quart or larger plastic or glass bottle. Add the lemon zest and juice. Shake and set in the freezer for about 20 minutes to get it nice and cold or for several hours in the fridge.

3. When it's icy cold, pour into an ice-cream maker and follow the manufacturer's directions. Transfer to a plastic tub and freeze for a few hours before serving. Keeps for a month.

 

[Donna Desfor] This is a cool combination of spice and fruit that's refreshing but carries a gentle warm spice with it all at once. We kept eating the sorbet just to experience it! A judicious hand is the key when adding the sugar, to prevent a cloyingly sweet result. And, by all means, use the Meyer lemons for extraordinary flavor. The author's suggestion for jasmine biscotti is extraordinary, and rounds out this dish to make it a symphony of flavor and aroma that performs beautifully on the palate.

[Krista Winjum] I made this using Meyer lemons, and it was delicious. I love the spice of the star anise and the round tones of the Meyer lemon.