pacojet sorrel granita

steve bennett

steve bennett

9th May 2013
steve bennett

pacojet sorrel granita

not exclusively a pacojet recipe, it can be done using a standard freezer and raked with a fork, but the pacojet certainly gives the better finish
can also be made with other herbs- parsley, basil etc
the sorrel works very well with chocolate, especially bitter chocolate tart!


  • 800g sorrel
  • 500g water
  • 200g ice cubes
  • 100g sugar
  • 2g salt
  • 20g lemon juice
  • 1leaf gelatine, bloomed and softened over a gebtle heat
  • 2g vitamin C powder


mix all ingredients, blend in a vita prep or similar blender in several batches, pass and fill pacojet beakers.
freeze for 24 hours, then pacotize to break it up.

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