Wood Sorrel Granita – Forage ‘N’ Feast – Menu 4 – Dessert

Wood Sorrel Granita
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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 Cucumber Granita

Wood Sorrel & Cucumber Granita

This delicious dish is seen as a traditional Italian dessert, but did you know its origins lie with the Arabs and date as far back in time as 800 AD? Granita (or rattata as it was known then) was introduced to Sicily during the Arab occupation.
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Course: Dessert
Cuisine: Italian
Keyword: cucumber, dessert, Granita, wood sorrel
Prep Time: 10 minutes
Freeze: 4 hours
Servings: 4 people
Calories: 153kcal
Author: Foragers Folly


  • 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


  • Blender or food processor
  • Shallow metal baking pan
  • Fork


  • 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.


Granita can be made 1 week ahead, covered, and stored in the freezer. Scrape again before scooping into glasses for serving.


Calories: 153kcal | Carbohydrates: 39.5g | Protein: 1.2g | Fat: 0.3g | Sodium: 61.2mg | Fiber: 1g | Sugar: 35.8g

About Post Author

Foragers Folly

I’m Susan, a Scotland based blogger, living in the heart of the East Lothian countryside. My blog posts focus on foraging, recipes, crafting and my travels with my cheeky four-legged sidekick, Caber.
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