Sorrel and Fennel Sorbet

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 290 g (10¼ oz) sorrel leaves
  • 60 g ( oz) fennel stems
  • 135 ml ( fl oz) sugar syrup
  • 5 g ( oz) xanthan gum

Method

Juice the sorrel and fennel. Strain the liquid into a bowl, stir in the sugar syrup and xanthan gum and then whisk well. Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.