In an upright blender, blend the water and sugar together for 30 seconds. Add the sorrel and vitamin C powder and blend for a further minute. Pass through a fine sieve, discarding the solids. Add a few drops of lemon juice to the sorrel water and taste for balance — it should be sour and grassy in flavour. Pour into a small stainless-steel tray and place in the freezer. Stir with a fork every 30 minutes to break up the ice crystals until it is completely frozen and has a fluffy texture. This should take about 5–6 hours. Store in an airtight container in the freezer until needed.
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