1lbJapanese knotweed shoots tender young shoots only, leaves removed, washed, cleaned and peeled if possible to yield 1 lb
¾ cupwhite sugar
1cupwater
Dash of lime juiceto taste
2green applespeeled and cored to yield about 7.5 oz
2Tablespoons corn syrup
2Tablespoonscorn starch(optional, but helps slow crystalization)
Instructions
Chop the knotweed and apples roughly, and if possible, pulse in a food processor to speed up the cooking process.
Add the knotweed and apples to a 4 quart sauce pan with the sugar, water, corn syrup apples and pinch of salt. Cook on medium-high, until the apple pieces are soft, about 10 minutes.
Continue cooking until the mixture is thick, and the cornstarch and knotweed slime have activated (slime, yum!), then transfer to a highspeed blender and puree until as smooth as possible. I like to pass it through a chinois or fine strainer at this point, especially If I’m picking older knotweed, but you don’t have to if your knotweed is very tender.
Allow the mixture to cool to room temperature, then season with the lime juice to taste, pour into an ice cream machine and process according to the manufacturers directions.
Mine usually spins in the machine for about 30-45 minutes. When the mixture is slightly stiff like sour cream, transfer to a container with a tight-fitting lid and freeze for at least 2-3 hours to firm. *see note
Scoop the sorbet with an ice cream scoop dipped in hot water. If it's too firm, allow it to soften a bit, which you'll have to do if it's been in the freezer for over 24 hours.
Notes
My sorbet is too stiff
Over time, just like with other sorbets, the mixture can get stiff. This will be more pronounced if you use maple syrup. To make it easier to scoop, let it rest at room temperature to soften a bit before you scoop. To incorporate extra air and make it easier to scoop, my pastry chef would occasionally spin it until firm, turn the machine off and let the sorbet melt, then spin it again before storing.
Adjusting the flavor
Adjust the apples here depending on your tolerance or desire for the flavor of knotweed. Don't skip the lime juice.