Sorrel Greening is a traditional British recipe, for a classic lemony green colouring made from sorrel juice that's curdled in a pan. The full recipe is presented here and I hope you enjoy this classic British version of: Spinach Greening.
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This recipe for sorrel greening is adapted from chef, Charles Elmé Francatelli's Victorian recipe for spinach greening. It's tart and lemony and will give any food it's added to a pop of bright green colour. It's excellent used in jams, ice cream and sorbets to yield extra vibrancy.
Ingredients:
2l sorrel leaves
Method:
Wash the sorrel thoroughly then transfer, still wet, to a mortar and pound to a paste (or place in a food processor and purée). Turn or scrape the mixture into a strong cloth then twist the two ends over to enclose the sorrel inside.
Keep twisting to wring out as much of the sorrel juice into a bowl as you can. When done, pour the juice into a small pan and heat gently until the mixture curdles (ie the solids separate from the water). Take off the heat and scrape the mixture out of the pan into a fine-meshed sieve.
Discard the water and store or freeze the pulp until needed.
