Sorrel Ice-Cream with Cucumber and Spruce Shoots
Sorrel Ice-Cream with Cucumber and Spruce Shoots
Ingredients
SORREL ICE-CREAM
- 150 grams sorrel juice
- 350 grams water
- 200 grams sugar
- 95 grams glucose powder
- 300 grams sour cream
GRANITA OF SORREL AND CUCUMBER
- 300 grams cucumber juice
- 300 grams sorrel juice
- 100 grams sugar
Instructions
Sorrel Ice-Cream
- Make a syrup with the sugar, glucos powder and water, leave it to cool.
- Mix the cold syrup with the sorrel juice and the sour cream.
- Freeze in pacojet bowls.
Granita of Sorrel and Cucumber
- Mix all together and freeze, scrape when frozen.
- Serve with wood sorrel and spruce shoots.
Notes
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