French Sorrel and Mint Granita
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
- 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.
- Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You'll want two well-packed cups.
- 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.
- 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.
- Do this once more and it should be ready to serve. You can store it in a container for up to a month.
Notes
https://plant-it-forward.org/5060-2/