Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues

  • serves

Courtesy of Chef Paul Moran of Aura Restaurant.

25 Ratings
Directions for: Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues



1 lb(s) sorrel, washed and dried

1 Tbsp honey

1 L sparkling water

300 g icing sugar

Rhubarb and Strawberries

2 large stalks rhubarb

1 lb(s) fresh local strawberries

1 vanilla bean

50 g icing sugar

Meringues & Assembly

3 egg whites

10 g freeze-dried raspberries

50 g fresh elderflowers



1. Mix in a blender sorrel, honey, sparkling water and 300g icing sugar, strain through a fine sieve. Chill and then put through an ice cream maker.

Rhubarb and Strawberries

1. Slice rhubarb into 3 cm pieces and cut strawberries in halves. Add the rhubarb, vanilla bean and 50g icing sugar into a pot and slowly cook with a lid. Once the rhubarb is soft add strawberries and remove from the heat, set aside in the fridge.

Meringues & Assembly

1. Whip the egg whites until soft peaks form, slowly add icing sugar incorporating little by little until a a stiff soft meringue forms( about ten minutes) crumble the freeze dried raspberries into the mix and put into a piping bag. Pipe onto a parchment paper lined pan long lines of the mix and dry in a 60 degree dehydrator.

2. Assembly: Place a few spoons of the strawberry and rhubarb mixture onto the plate, arrange a few meringues around the plate. Use a warm scoop and add a spoon of sorbet to the middle of the plate, garnish with fresh sorrel leaves and fresh elderflowers, you can even crumble a freeze dried raspberry over the plate for an added touch!

See more: Berries, Dessert, Eggs/Dairy, Summer

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