Aniseed Sherbet [ice cream maker]
From: Provence and Pays Niçois, France
Comments: Serve this sherbet into frosted dishes.
Servings: 4
IngredientsPreparation
  • 1/4 bulb fennel
  • 1/3 cup + 1 teaspoon [85 g] sugar
  • 2 1/2 ounces [75 mL] aniseed liquor
  • Dice fennel bulb.
  • Blanch fennel dices for a few seconds into 14 ounces [440 mL] hot boiling water; cool immediately.
  • Boil together 1 1/2 ounces [45 mL] water and 1/4 cup [60 g] sugar to get a syrup.
  • Add fennel dices.
  • Leave to simmer for 5 minutes; set aside.
  • Into a casserole, bring together 2 cups [500 mL] water, 5 teaspoons [25 g] sugar and aniseed liquor to a boil.
  • Leave to cool; mix in candied fennel dices.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.