January
Easy
2 prs.
20 min.
Wood sorrel granita
- 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
- Blender
- Fine mesh strainer
- Kitchen towel
- Make a syrup by mixing sugar and just-boiled water. Let cool.
- 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.
- Pour the juice and all the other ingredients into a blender, and process until smooth.
- 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.
