Sorrel and Fennel Sorbet

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

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


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.