In several African countries, sorrel leaf is an important component of traditional soups. It contributes a tartness that ...

"Blend fresh young sorrel leaves with water and lemon juice and strain out the solids. Then combine a splash of this sorrel 'juice' with a spoonful of simple syrup and top with soda water," Jabot ...

blending the floral notes of sorrel juice with zesty citrus and a nice tangy glaze. It’s a dessert that’s both refreshing and ...

Chef/owner Dashiell Nathanson changes half of the menu every quarter, with sorrel from Coleman Family Farms shaping three new spring dishes. Nathanson appreciates the French variety that has notes of ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.