Recipes Lemon & Fresh Sorrel Sherbet Be the first to rate & review! 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. By Belinda Leong Belinda Leong Belinda Leong is a James Beard Award-winning pastry chef. She co-founded and co-owns the critically acclaimed b. Patisserie in San Francisco. Belinda's work has been featured in Bon Appétit, Food & Wine, Washington Post, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR, among others.Experience: After spending eight years at Gary Danko where she had been a pastry chef since 1999, Belinda left San Francisco in 2005 to gain more experience and refine her skills at top restaurants and patisseries in Paris, Copenhagen, Barcelona, and Brussels. Upon her return, she went to work for Chef David Kinch at Manresa with ideas for starting her own business germinating in her brain. Following a series of successful pop-ups, Belinda opened b. Patisserie with her business partner Michel Suas in 2013 to accolades from Bon Appétit, Food & Wine, Washington Post, and San Francisco Magazine, among others. Zagat named Belinda "Best Pastry Chef of the Year." Belinda's work has also been featured online and in such publications as Bake, SF Eater, CNN, Yahoo, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR.Education: Belinda began her culinary training with an internship at Chef Michael Minna's Acqua Restaurant. She then graduated from the Hospitality and Restaurant Program at City College of San Francisco. Food & Wine's Editorial Guidelines Updated on February 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 1 quart 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 Directions In a small bowl, sprinkle the gelatin over the lemon juice and let stand until softened, about 5 minutes. 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. 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. 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. Rate it Print