Fresh Sorrel & Lemon Sherbet

|Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused internship at the world-renowned Noma restaurant in Copenhagen. When sorrels in season she uses the tart lemony green to flavor her tangy sherbet but mint thyme and basil are also terrific.|sorrel|1€‰¼ teaspoons unflavored powdered gelatin1 cup lemon juice (5 to 6 lemons freshly squeezed)1€‰½ cups sugar2€‰¼ cups whole milk5 large sorrel leaves2 teaspoons finely grated lemon zest|Step 1: In a small bowl sprinkle the gelatin over the lemon juice and let stand until softened about 5 minutes.Step 2: In a medium saucepan combine the sugar with 1 1/2 cups of water and bring to a boil. Simmer over moderate heat until the sugar is dissolved 2 to 3 minutes. Remove from the heat and whisk in the lemon juice mixture. Let cool completely then refrigerate until well chilled about 2 hours.Step 3: In a blender combine the lemon mixture with the milk and sorrel and puree until almost smooth about 30 seconds. Strain the mixture through a fine sieve into a bowl and stir in the lemon zest.Step 4: Pour the sherbet mixture into an ice cream maker and freeze according to the manufacturers instructions. Transfer to an airtight container cover and freeze the sherbet until it is firm at least 2 hours before serving.|30.00 minutes|4|https://www.foodandwine.com/recipes/lemon-fresh-sorrel-sherbet