History

Sorrel was a very popular herb in Europe and the British Isles for centuries. The court of King Henry VIII knew the plant and used it frequently. Sorrel Soup was a mainstay of English cuisine. Americans used it regularly in their soups and sauces. Centuries ago, it was always paired with spinach in dishes or pureed into cream soups. The ability of the leaves to dissolve in heated liquids made it an ideal flavoring agent. The lemony tang often intensified the flavors of other ingredients. Sometime during the 20th century, it disappeared from European and American cuisine.

• Improved digestion
• Boosted immune system
• Potential protection against heart disease
• Certain types of cancer
• Alleviate sinus pain and swelling, reduce mucus production, and may even help manage blood pressure. 

Sorrel Sorbet

For smooth sorbet, churn this recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Freeze this sorbet in ice pop forms instead for children. 

Ingredients

• 1 quart fresh (or frozen) strawberries, hulled
• 2/3 cup raw sugar
• 1/4 cup finely chopped sorrel

Instructions

In a mixing bowl, stir together the strawberries and sugar. Cover and set aside for an hour. Purée strawberries with their juices and the sorrel in a blender, then press the mixture through a sieve to remove seeds and large pieces of sorrel. Chill the mixture in the refrigerator for an hour. Freeze according to your ice cream maker’s instructions. Or pop the mixture into a shallow, freezer-safe pan and freeze it. Scrape with a fork to break up ice crystals every half-hour to an hour until it is fully frozen, about 4 to 6 hours.