Created by Lisa Clark

750 ml ClemenGold juice

2 star anise

1 cinnamon stick

5 cardamom pods

3 cloves

125 ml (½ cup) castor sugar

500 ml (2 cups) cream



  • Place the ClemenGold juice, star anise, cinnamon stick, cardamom, cloves and castor sugar in a heavy-based saucepan and stir until the sugar has dissolved.
  • Bring to the boil and cook to a thick, syrupy consistency.
  • Allow to cool.
  • Whisk the cream to a stiff peak and fold into the cool syrup.
  • Pour into an airtight container and freeze for at least 3-4 hours.
  • Serve as is, or in sugar cones.