Foraging for edible wild plants is Mai’s new obsession. It is incredible how much we don’t know about ‘wild’ (not cultivated) plants. We have been conditioned to see only fruits and vegetables in grocery stores as edible.

While most of us don’t have the time or access to fully sustain ourselves through foraging, learning how to recognize and use the amazing plants around us to supplement our lives is an incredibly empowering act. It also connects you more deeply to and magnifies your appreciation for nature.

We are definitely still beginners to foraging. If you want to start, we recommend books by foraging experts like Samuel Thayer, Lisa M. Rose, Ellen Zachos, and more. Always use at least 2 sources when identifying wild plants and be absolutely sure you have a positive ID before consuming anything. When in doubt, don’t eat it.

Now, onto this wood sorrel sorbet. Wood sorrel is a wild edible that you’ll likely find in shady corners of your backyard. Most people consider it a weed. It looks like what you would picture a shamrock. It is a great foraged edible for beginners!

When fresh, it has a lovely lemony taste. The stem, leaves, flowers, and seed pods of the wood sorrel are all edible. You can also use it to make a lemony tea or lemon-less lemonade! When made into sorbet, it brings a beautiful floral taste. With just 4 ingredients, you can turn this ‘weed’ into a super unique dessert!

Foraged wood sorrel sorbet

Course: DessertCuisine: FrenchDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Resting time

5

hours 

Total time

5

hours 

25

minutes

Ingredients

• 10 g 10 wood sorrel stems and leaves

• 250 ml 250 boiling water

• 200 g 200 sugar

• 200 ml 200 water

Directions

• Rinse wood sorrel stems and leaves carefully, making sure there are no bugs hanging on! Discard any damaged leaves.
• In a heat-safe bowl, add the wood sorrel and pour in the boiling water. Soak for 10 minutes.
• In the meantime, make the simple syrup. Combine sugar and water in a sauce pan. Heat on high.
• When it starts to boil, stir until sugar is completely dissolved. Remove from heat and let cool completely.
• Add the wood sorrel and soaking water to a blender and blend until you get a smoothie-like consistency.
  NOTE: a single serve blender cup works perfectly.
• Strain to remove the solids, keeping the liquid wood sorrel extract.
• Once the syrup has cooled completely, stir in the wood sorrel extract.
• Pour the mixture into a freezer-safe bowl or loaf pan. Cover and place in the freezer for at least 5 hours.
• Take the mixture out of the freezer and use a fork to scrape it into sorbet texture.
• Serve immediately or cover and return to freezer until ready to serve!

Recipe Video

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