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Lemon & Fresh Sorrel Sherbet

  • Total Time:
  • Servings: about 1 quart
  • Time(Other): plus 5 hr chilling and freezing

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused internship at the world-renowned Noma restaurant in Copenhagen. When sorrel's in season, she uses the tart, lemony green to flavor her tangy sherbet, but mint, thyme and basil are also terrific.

KEY: Spring, Summer, Desserts, Ice Cream & Sorbet, Make Ahead

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Ingredients

  • 1 1/4 teaspoons unflavored powdered gelatin
  • 1 cup fresh lemon juice (5 to 6 lemons)
  • 1 1/2 cups sugar
  • 2 1/4 cups whole milk
  • 5 large sorrel leaves
  • 2 teaspoons finely grated lemon zest

How to make this recipe

  1. In a small bowl, sprinkle the gelatin over the lemon juice and let stand until softened, about 5 minutes.
  2. In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and whisk in the lemon juice mixture. Let cool completely, then refrigerate until well chilled, about 2 hours.
  3. In a blender, combine the lemon mixture with the milk and sorrel and puree until almost smooth, about 30 seconds. Strain the mixture through a fine sieve into a bowl and stir in the lemon zest.
  4. Pour the sherbet mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container, cover and freeze the sherbet until it is firm, at least 2 hours, before serving.

Make Ahead

The sherbet can be kept in the freezer for up to 2 weeks.

Notes

Variation: For Lemon & Fresh Mint Sherbet, replace the sorrel leaves with 1/2 cup of lightly packed mint leaves.

Contributed By Photo © Christina Holmes Published July 2013

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