- 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
pacojet sorrel granita
steve bennett
9th May 2013
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!
Ingredients
Method
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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