season January
difficulty Easy
persons 2 prs.
time 20 min.

Wood sorrel granita

Ingredients
  • 2-3 cucumbers
  • 10 g spinach
  • 100 g wood sorrel
  • 25 ml water
  • 25 g cane sugar
  • A dash of sea salt
  • Juice from half a lemon
Equipment
  • Blender
  • Fine mesh strainer
  • Kitchen towel
Directions
  1. Make a syrup by mixing sugar and just-boiled water. Let cool.
  2. Grate cucumbers, and wring in a kitchen towel to produce juice. Two cucumbers should yield about 200ml of juice. If there is not enough, you can use a third cucumber to get the right amount.
  3. Pour the juice and all the other ingredients into a blender, and process until smooth.
  4. Strain the liquid through a fine mesh strainer. Pour into a container and put in the freezer. Stir the mixture every 30 minutes, until you achieve the desired texture.
  • Tips

    Granita is a type of ice dessert mostly made up of ice crystals. The ice is not sweet and creamy, but a fresh element you can serve in between two salty dishes, to refresh or cleanse the palate.

  • Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Thorsten Schmidt

    Restaurant Barr

    Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

    Ingredient used in Wood sorrel granita Show all

    Alternative ingredient for use in Wood sorrel granita