Sorrel Ice

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 200 ml (7 fl oz) water
  • 50 g ( oz) caster (superfine) sugar
  • 1 bunch sorrel (about 40 g/ oz)
  • pinch of natural vitamin C powder (non-acidic)*
  • lemon juice, to taste


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.