Iced sorrel, jostaberries and tayberries

Serves 4

This recipe uses berries from Organiclea, but they can be easily replaced with raspberries or blueberries.

— 400g sugar

— 100g liquid glucose

— 200g sorrel

— 500ml apple juice

— ½ tsp citric acid, or lemon juice

— 1 punnet of jostaberries

— 1 punnet of tayberries

— squeeze of lemon

— 1 tbsp runny honey

— 1 shop-bought meringue nest

Start by making a syrup. Put the sugar and glucose into a pan with 500ml of water and bring up to the boil, then remove from the heat and leave to cool.

Keeping back a few of the sorrel leaves for serving, blend the rest with the apple juice and citric acid or lemon juice in a food processor.

Mix the syrup and the sorrel-apple juice together and place in a container that can easily fit into the freezer.

Freeze, uncovered, for about one hour, until crystals start to form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals start forming again. Stir and refreeze as often as you can, until the sorrel ice is frozen all over.

Fork the granita up roughly when you serve it.

Slice the berries in half and dress in a bowl with a squeeze of lemon juice, a drizzle of honey and some freshly chopped sorrel.

Serve in chilled bowls with the sorrel granita, and grate some meringue over the top.