French Sorrel and Mint Granita

Ingredients

• 2 cups cold water
• 1 cup granulated sugar
• Juice of 1 lemon (about 2 tablespoons)
• 2 sprigs or more of fresh mint
• 2 cups fresh French sorrel leaves

Instructions

1. Combine the water, sugar, and half the lemon juice in a non-reactive saucepan. Bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and transfer to a glass container. Add the mint and let cool to remove temperature.
2. Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You'll want two well-packed cups.
3. When the sugar syrup has cooled, remove the mint and discard. Add the syrup, the rest of the lemon juice, and the sorrel leaves to the bowl of a blender. Puree until smooth.
4. Pour the mixture into a large shallow pan or casserole dish. Freeze until icy--about 3 hours. Then using a fork, scrape through the mixture to break it up. Refreeze another 2 hours and repeat.
5. Do this once more and it should be ready to serve. You can store it in a container for up to a month.

Notes