As the temperatures rise, our taste buds start to crave lighter, brighter flavors that scream summer. And what better way to capture those fresh and zesty vibes than with the humble yet mighty sorrel? This tangy green leaf is a staple in many cuisines, from French to Indian, and for good reason – it adds an unparalleled zip to any dish. Whether you’re looking to create refreshing salads, soups, or sauces that’ll make your taste buds do the happy dance, we’ve got you covered with our collection of 20 refreshing sorrel recipes perfect for the season.
From classic summer salad combos to innovative twists on traditional dishes, these sorrel-infused creations are sure to become new favorites in your kitchen. So, without further ado, let’s dive into the world of sorrel and explore the endless possibilities that await…
Sorrel and Strawberry Summer Salad
This refreshing salad combines the tangy flavor of sorrel with sweet strawberries, perfect for a light and satisfying summer meal.
Ingredients:
– 4 cups fresh sorrel leaves
– 2 cups sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sorrel leaves and sliced strawberries.
2. Sprinkle crumbled feta cheese (if using) and chopped nuts over the top.
3. Drizzle olive oil and balsamic vinegar evenly over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None, as this is a no-cook recipe.
Creamy Sorrel Soup with Lemon Zest
Sorrel’s tangy flavor shines in this creamy soup, brightened by a squeeze of fresh lemon zest.
Ingredients:
– 2 cups sorrel leaves (fresh or frozen)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 1 teaspoon grated lemon zest
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sorrel leaves (fresh or thawed frozen) and cook until wilted, about 3-4 minutes.
3. Pour in the broth and bring to a simmer. Reduce heat to low and let cook for 10-12 minutes or until the sorrel is very tender.
4. Stir in the heavy cream or half-and-half and let cool slightly.
5. Season with salt and pepper to taste, then stir in the grated lemon zest.
Cooking Time: 20-25 minutes
Grilled Salmon with Sorrel Butter Sauce
This recipe combines the rich flavor of grilled salmon with a tangy and creamy sorrel butter sauce, creating a dish that’s both elegant and delicious.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp fresh sorrel leaves, chopped
– 2 cloves garlic, minced
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix softened butter with chopped sorrel, garlic, and lemon juice.
5. Serve grilled salmon with a pat of sorrel butter sauce on top.
6. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Sorrel Pesto Pasta with Pine Nuts
Experience the unique flavor of sorrel, a tangy and slightly sweet herb, combined with the nutty taste of pine nuts in this refreshing pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup fresh sorrel leaves
– 1/2 cup pine nuts
– 1/4 cup grated Parmesan cheese
– 1/2 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a food processor or blender, combine sorrel leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Process until smooth, adding reserved pasta water as needed to achieve desired consistency.
3. With the processor running, slowly pour in olive oil through the top. Continue processing until well combined.
4. Add cooked pasta to the pesto sauce and toss until coated. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional pine nuts if desired.
Cooking Time: 15-20 minutes
Fresh Sorrel and Cucumber Gazpacho
Cool off with this refreshing take on the classic Spanish soup, featuring tangy sorrel and sweet cucumbers.
Ingredients:
– 2 cups fresh sorrel leaves
– 1 large cucumber, peeled and diced
– 1 cup ripe tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/2 cup chicken or vegetable broth
Instructions:
1. In a blender or food processor, combine sorrel leaves, cucumber, tomatoes, olive oil, garlic, and smoked paprika (if using). Blend until smooth.
2. Season the mixture with salt and pepper to taste.
3. Add the broth and blend until well combined.
4. Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold, garnished with chopped fresh herbs like parsley or cilantro if desired.
Cooking Time: 10-15 minutes (including chilling time)
Roasted Chicken with Sorrel and Garlic
Roasted Chicken with Sorrel and Garlic Recipe
Brighten up your plate with this simple yet flavorful recipe featuring roasted chicken, tangy sorrel, and pungent garlic.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh sorrel leaves, chopped
– Salt and pepper to taste
– Optional: your favorite herbs (e.g., thyme, rosemary) for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Stuff the cavity with chopped sorrel leaves and any desired herbs.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Enjoy your delicious roasted chicken with sorrel and garlic!
Sorrel and Goat Cheese Tart
This tangy and savory tart combines the subtle bitterness of sorrel with the creaminess of goat cheese, perfect for a light lunch or dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups fresh sorrel leaves, chopped
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. Spread chopped sorrel leaves evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Crumble goat cheese over the sorrel leaves.
5. Drizzle olive oil over the tart and season with salt and pepper.
6. Brush the edges of the pastry with beaten egg for a golden glaze.
7. Fold the pastry up over the filling, pressing gently to seal.
8. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 25-30 minutes
Spicy Sorrel and Mango Salsa
This vibrant salsa combines the tangy flavor of sorrel with the sweetness of mango, all wrapped up in a spicy package.
Ingredients:
– 1 cup fresh sorrel leaves, chopped
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a medium-sized bowl, combine the chopped sorrel, mango, red onion, and jalapeño.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This salsa is ready to eat as soon as it’s prepared.
Sorrel-Infused White Wine Spritzer
A refreshing twist on the classic spritzer, this recipe combines the subtle tang of sorrel with crisp white wine and a splash of citrus.
Ingredients:
– 1 cup white wine (Chardonnay or Pinot Grigio work well)
– 1/4 cup sorrel leaves, chopped
– 1/2 cup sparkling water
– Juice of 1 lemon
– Slice of lemon for garnish
Instructions:
1. In a large pitcher, combine the white wine and chopped sorrel leaves. Let it infuse in the refrigerator for at least 30 minutes to allow the flavors to meld.
2. Just before serving, stir in the sparkling water and lemon juice.
3. Fill glasses with ice and pour the spritzer mixture over the ice.
4. Stir gently and garnish each glass with a slice of lemon.
Cooking Time: None! This recipe is best served chilled, so feel free to prepare it ahead of time.
Herbed Sorrel and Potato Gratin
A creamy, flavorful side dish perfect for accompanying roasted meats or as a vegetarian main course.
Ingredients:
– 2 large potatoes, thinly sliced
– 1/4 cup herbed sorrel leaves (or substitute with spinach or parsley)
– 2 tablespoons butter
– 1/2 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with butter, salt, and pepper until well coated.
3. In a separate bowl, combine herbed sorrel and Gruyère cheese.
4. In a 9×13-inch baking dish, create a layer of potatoes. Top with half the sorrel- cheese mixture, then repeat the layers.
5. Pour heavy cream over the top layer, making sure to cover the entire surface.
6. Bake for 35-40 minutes or until potatoes are tender and top is golden brown.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Sorrel and Shrimp Stir-Fry
A flavorful and nutritious stir-fry that combines the tangy taste of sorrel with succulent shrimp.
Ingredients:
– 1 cup fresh sorrel leaves, chopped
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Add the chopped sorrel leaves and stir-fry for 1 minute, until wilted.
5. Season with soy sauce, salt, and pepper to taste.
6. Garnish with chopped green onions, if desired.
7. Serve immediately.
Cooking Time: 8-10 minutes
Cold Sorrel and Yogurt Dip
This refreshing dip is perfect for hot summer days or as a tangy accompaniment to your favorite snacks. With the unique flavor of sorrel, this recipe combines cool yogurt with zesty herbs.
Ingredients:
– 1 cup plain Greek yogurt
– 2 tablespoons cold sorrel leaves, chopped
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. In a bowl, combine the yogurt, chopped sorrel, lemon juice, garlic powder, salt, and pepper. Mix well until smooth.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with pita chips, crackers, or fresh vegetables.
Cooking Time: 10 minutes (prep) + 30 minutes (refrigeration)
Savory Sorrel and Mushroom Risotto
Savory Sorrel and Mushroom Risotto Recipe
A creamy and flavorful Italian-inspired dish that combines the earthy sweetness of mushrooms with the tanginess of sorrel.
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable broth, warmed
- 1/4 cup white wine (optional)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
- 2 cups fresh sorrel leaves, chopped
- Grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions:
- In a large saucepan, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the Arborio rice and stir to coat with oil. Cook for 1-2 minutes.
- If using wine, add it and cook until absorbed, stirring constantly. Then, add 1/2 cup warmed broth and cook, stirring, until absorbed. Repeat this process until all broth is used (about 20-25 minutes).
- Add the sliced mushrooms and cook until they release their liquid and start to brown.
- Stir in chopped sorrel leaves and season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired. Cooking time: approximately 25-30 minutes.
Grilled Halloumi with Sorrel Dressing
Savor the creamy flavor of grilled halloumi paired with a tangy and refreshing sorrel dressing.
Ingredients:
– 1 block of halloumi cheese, sliced into 1-inch thick pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups fresh sorrel leaves
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon honey
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the halloumi slices with olive oil and season with salt and pepper.
3. Grill the halloumi for 2-3 minutes per side, or until golden brown.
4. In a blender or food processor, combine sorrel leaves, Greek yogurt, lemon juice, and honey. Blend until smooth.
5. Serve the grilled halloumi with the sorrel dressing spooned over the top.
Cooking Time: 10-12 minutes
Sorrel and Avocado Spring Rolls
Celebrate the freshness of spring with these delicate and flavorful rolls, combining the tangy taste of sorrel with the creaminess of avocado.
Ingredients:
– 1 cup cooked sorrel (see note)
– 2 ripe avocados, diced
– 1 package spring roll wrappers (usually found in Asian food sections or online)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. In a medium bowl, mix together cooked sorrel, diced avocado, soy sauce, rice vinegar, and sesame oil.
2. Lay a spring roll wrapper on a clean surface. Place about 1 tablespoon of the sorrel-avocado mixture in the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None required! These rolls are best served fresh.
Lemon-Sorrel Sorbet
Brighten up your day with this refreshing Lemon-Sorrel Sorbet, a perfect blend of citrusy lemon and tangy sorrel. This light and airy dessert is ideal for warm weather or any time you need a pick-me-up.
Ingredients:
– 2 cups granulated sugar
– 1 cup freshly squeezed lemon juice (about 4-5 lemons)
– 1/2 cup water
– 1 tablespoon sorrel puree (see note)
– Salt, to taste
Instructions:
1. In a medium saucepan, combine sugar, lemon juice, and water.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 5 minutes, or until the sugar has dissolved.
4. Remove from heat and let it cool slightly.
5. Stir in sorrel puree and salt to taste.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze the sorbet for at least 2 hours before serving.
Cooking Time: None
Note: Sorrel puree can be made by blending cooked and cooled sorrel leaves with a little water. You can also use store-bought sorrel puree or omit it if you can’t find it.
Braised Lamb with Sorrel and Rosemary
A hearty, comforting dish perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 lamb shoulder (about 2 lbs), bone-in
– 2 cups sorrel leaves
– 4 sprigs of fresh rosemary
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup lamb broth or beef broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the lamb shoulder with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add red wine and broth to the pot, scraping up any browned bits. Bring to a simmer.
6. Return the lamb to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2 1/2 hours, or until the lamb is tender and falls apart easily.
8. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 2 1/2 hours
Sorrel and Feta Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the tanginess of sorrel with the creaminess of feta cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 bunch fresh sorrel leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a pan, heat olive oil over medium-high. Add sorrel leaves and cook until wilted, about 2 minutes.
4. Mix cooked sorrel with feta cheese, salt, and pepper (and red pepper flakes if using).
5. Stuff each pepper with the sorrel-feta mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Quick Sorrel and Radish Pickles
Savor the tangy flavors of spring with this easy and refreshing pickle recipe, perfect for topping sandwiches or snacking on the go.
Ingredients:
– 1 cup sorrel leaves (young leaves only)
– 2 cups thinly sliced radishes
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine sorrel leaves and radish slices.
2. In a separate bowl, whisk together vinegar, water, sugar, salt, and pepper to create the pickling liquid.
3. Pour the pickling liquid over the sorrel-radish mixture, ensuring everything is coated.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight (8-12 hours).
5. Once pickled, strain the liquid from the solids, discarding the excess vinegar.
6. Transfer the pickles to an airtight container, covering them with the reserved pickling liquid.
Cooking Time: 2 hours minimum; 8-12 hours for optimal flavor
Sweet Sorrel and Rhubarb Crumble
This sweet and tangy crumble is perfect for using up your summer harvest of sorrel and rhubarb. The sweetness of the sugar and butter balances out the tartness of the fruits, making it a delightful dessert or snack.
Ingredients:
– 1 cup fresh sorrel leaves
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sorrel and rhubarb.
3. In a separate bowl, mix together sugar, flour, baking powder, and salt.
4. Add the cubed butter to the dry mixture and use your fingers or a pastry blender until it resembles coarse crumbs.
5. Pour the crumb mixture over the fruit and toss until well combined.
6. Transfer the mixture to a 9×9-inch baking dish and top with rolled oats.
7. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Summary
Beat the heat this summer with these refreshing sorrel recipes! From light and zesty salads to creamy soups and savory sauces, sorrel adds a burst of flavor to any dish. Try pairing it with sweet strawberries for a summer salad, or blending it into a tangy soup with lemon zest. For something more indulgent, whisk up a creamy sauce to serve with grilled salmon or roasted chicken. And don’t forget the sweet treats – like a refreshing sorbet or a crumble made with rhubarb and sorrel. Get ready to cool off with these 20 innovative recipes!
