INGREDIENTS
1 cup sugar
½ cup plus 4 Tbsp. cold water, divided
2 cups raw sorrel*
2 ice cubes
Special equipment: ice cream maker
PREPARATION
• In a small pot over medium heat, make a simple syrup by combining the sugar and œ cup water. Heat until the sugar dissolves. Set aside to cool to room temperature, then refrigerate.
• Using a blender or food processor, purée the raw sorrel with 2 ice cubes and 2 tablespoons cold water. (If necessary, add more cold water by the teaspoonful to make the purée as smooth as possible.)
• In a bowl, combine the simple syrup and sorrel purée. Strain using a fine-mesh strainer. Discard solids. Add the remaining 2 tablespoons water to the purée, stirring to combine. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
* Available from Ozark Forest Mushrooms at the Schlafly and
Tower Grove winter farmer markets
This article appears in December 2014.