Lemon & Fresh Sorrel Sherbet
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. Slideshow: Cooking with Herbs
July 2013