Wood Sorrel Granita – Forage ‘N’ Feast – Menu 4 – Dessert
Wood Sorrel Granita
This rather delicious dessert came to me via a Facebook group I’m a member of, “Wild Free Food In The UK”. Where a lovely gentleman named Luke Daniels shared it with me. He sent me a message saying I had to try wood sorrel granita. Intrigued, I asked him if he would share the recipe with me. I loved it so much I just had to include it in this weeks menu.
Take a look at my recent post on wood sorrel. If you want to know anything about this amazingly tasty wild plant then that’s the place to read about it! And while you’re out foraging for this yummy ingredient, make sure you gather enough for the starter…
Luke’s description of this granita dish goes something like this “Susan, it’s amazing, almost along the lines of an appley mojito“. Need I say anymore? Of course I do….if you never want to miss a post, then don’t forget to subscribe. 😁
Wood Sorrel & Cucumber Granita
Ingredients
- 2 Cucumber
- 100 g wood sorrel
- 25 g Sugar
- Pinch salt
- Juice of 2 lemons
- 25 ml Water
For Topping (optional)
- Finely grated zest of the 2 lemons
- 25 g sugar
EQUIPMENT
- Blender or food processor
- Shallow metal baking pan
- Fork
Instructions
- Combine the cucumber, water, lemon juice, sugar, and salt in a blender or food processor. Purée until smooth, about 1 minute.
- Pour the purée into a medium sized shallow, metal pan. The purée should be about 1/2 inch deep. Freeze for 30 minutes.
- Take the pan out of the freezer. The purée should have begun to freeze., Scrape the mixture with a fork and return to the freezer. Repeat this process every 30 minutes for a total of 4 hours. The granita is done when the mixture is completely frozen and appears dry and flaky in texture.
- Stir the sugar, and lemon zest together in a small bowl. Set aside until ready to serve. (If using the topping)
- Scoop the granita into serving glasses.
- Top with sugared lemon zest mixture if using.
