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
Sorrel and Cucumber Granita:
- 300 ml cucumber juice
- 300 ml sorrel juice
- 100 grams sugar
Instructions
Sorrel Ice-Cream:
- Make a syrup with the sugar, glucose 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
Tried this recipe?Let us know how it was!