Sorrel and Fennel Sorbet

• 290 g (10¼ oz) sorrel leaves
• 60 g (2¼

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.