Sorrel Ice-Cream with Cucumber and Spruce Shoots
- 150 grams sorrel juice
- 350 grams water
- 200 grams Sugar
- 95 grams glucos powder
- 300 grams sour cream
Granita of Sorrel and Cucumber
- 300 grams cucumber juice
- 300 grams sorrel juice
- 100 grams Sugar
- Make a syrup with the sugar, glucos powder and water, leave it to cool.
- Mix the cold syrup with the sorrel juice and the sour cream.
- Freeze in pacojet bowls.
- Mix all together and freeze, scrape when frozen.
- Serve with wood sorrel and spruce shoots.