Summer has finally arrived, and with it comes a plethora of fresh flavors to brighten up your plates. One such ingredient that deserves a spot in your culinary spotlight is sorrel, a tangy and slightly bitter leafy green that pairs perfectly with sweet and savory elements alike. From salads and soups to pasta dishes and desserts, we’ve rounded up 18 refreshing sorrel recipes for you to try this summer.
In this article, we’ll explore the versatility of sorrel in a variety of dishes, from classic combinations like strawberry salad and grilled salmon, to more unexpected pairings like goat cheese tart and vodka cocktail. Whether you’re looking for light and easy options or show-stopping main courses, these recipes are sure to inspire your culinary creativity and add some excitement to your summer cooking routine.
Sorrel and Strawberry Summer Salad
Capture the essence of summer with this refreshing salad that combines the tangy flavor of sorrel with the sweetness of strawberries. This light and crisp dish is perfect for a warm-weather gathering or a quick weeknight dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach)
– 1 cup fresh sorrel leaves
– 2 cups sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens and sorrel leaves.
2. Top with sliced strawberries.
3. If using, sprinkle feta cheese and chopped nuts over the salad.
4. Drizzle olive oil and balsamic vinegar over the salad, season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Creamy Sorrel Soup with Lemon Zest
Savor the tangy flavor of sorrel, a leafy green often overlooked in modern cooking, as it combines beautifully with rich cream and brightened by a hint of lemon zest. This creamy soup is perfect for a light yet satisfying meal on a chilly day.
Ingredients:
– 2 cups sorrel leaves
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 teaspoon salt
– Freshly ground black pepper
– Zest of 1 lemon
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add sorrel leaves and cook until wilted, about 3-4 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Just before serving, sprinkle lemon zest on top of each bowl.
Cooking Time: 25-30 minutes
Sorrel Pesto Pasta with Pine Nuts
Sorrel Pesto Pasta with Pine Nuts: A Refreshing Twist on the Classic
This recipe combines the tangy, slightly sweet flavor of sorrel pesto with the nutty crunch of pine nuts and al dente pasta. Perfect for a quick weeknight dinner or as a unique appetizer.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup sorrel pesto
– 1/4 cup pine nuts, toasted
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper, to serve
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium skillet, toast pine nuts over low heat, stirring frequently, until fragrant and lightly browned (about 5 minutes).
3. In a large mixing bowl, combine cooked pasta, sorrel pesto, toasted pine nuts, and Parmesan cheese. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
4. Season with salt and pepper to taste. Serve immediately, sprinkled with freshly ground black pepper.
Cooking Time: 20 minutes
Grilled Salmon with Sorrel Butter Sauce
This recipe combines the rich flavor of grilled salmon with the tangy and refreshing notes of sorrel butter sauce, perfect for a summer evening. With only a few ingredients and simple steps, you can impress your family and friends with this elegant dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 1/4 cup fresh sorrel leaves, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
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 leaves and minced garlic in a small bowl.
5. Serve grilled salmon with sorrel butter sauce spooned over the top.
Cooking Time: 12-15 minutes
Sorrel and Goat Cheese Tart
This tangy tart combines the sweet and sour flavors of sorrel with the creamy richness of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup fresh sorrel leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together goat cheese and chopped sorrel leaves.
4. Place the mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cold Sorrel and Cucumber Gazpacho
Beat the heat with this light and revitalizing gazpacho, perfect for a summer evening. This refreshing soup combines the tanginess of cold sorrel with the coolness of cucumber, making it a perfect blend for warm weather.
Ingredients:
– 2 cups diced cucumber
– 1 cup diced cold sorrel (about 4-6 leaves)
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow tomato
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. In a blender or food processor, combine cucumber, sorrel, bell pepper, tomato, parsley, garlic, and paprika.
2. Blend until smooth, adding salt and pepper to taste.
3. With the blender or food processor still running, slowly pour in olive oil.
4. Chill gazpacho in the refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with additional parsley if desired.
Cooking Time: 10-15 minutes (prep), 0 minutes (chilling time)
Sorrel-Infused Vodka Cocktail
Add a touch of sophistication to your cocktail hour with this refreshing Sorrel-Infused Vodka Cocktail. The tartness of the sorrel perfectly balances the sweetness of the simple syrup, while the vodka provides a smooth base for the drink.
Ingredients:
– 1 cup (200ml) vodka
– 1/2 cup (120ml) simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup (30g) sorrel leaves
– Lime wedges, for garnish
Instructions:
1. In a clean glass jar or container with a tight-fitting lid, combine vodka and sorrel leaves.
2. Store in the refrigerator for at least 24 hours to allow the flavors to infuse.
3. Strain the mixture through a fine-mesh sieve into a bowl, discarding the solids.
4. Add simple syrup to the infused vodka and stir to combine.
5. Chill the mixture in the refrigerator for at least 30 minutes before serving.
6. Serve over ice in a chilled glass, garnished with a lime wedge.
Cooking Time: At least 24 hours (infusion time) + 30 minutes (chilling time)
Roasted Chicken with Sorrel Gravy
Roasted Chicken with Sorrel Gravy Recipe
Summary: This recipe combines the classic flavors of roasted chicken with the tangy, slightly bitter notes of sorrel, creating a delightful and easy-to-make main course.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1/2 cup chicken broth
– 2 cups sorrel leaves, chopped
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the chicken with salt and black pepper.
3. In a roasting pan, heat the olive oil over medium-high heat. Sear the chicken until golden brown, about 5 minutes per side.
4. Transfer the chicken to the preheated oven and roast for 45-50 minutes or until cooked through.
5. While the chicken is cooking, combine the chopped sorrel, garlic, and chicken broth in a blender or food processor.
6. Blend the mixture until smooth, then strain it into a bowl to remove any solids.
7. Serve the roasted chicken with the warm sorrel gravy spooned over the top.
Cooking Time: 45-50 minutes for the chicken; 5-10 minutes for the gravy
Sorrel and Spinach Stuffed Mushrooms
Elevate your appetizer game with this flavorful and nutritious recipe that combines the earthy taste of mushrooms with the tanginess of sorrel and spinach.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup fresh sorrel leaves, chopped
– 2 cups fresh spinach leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sorrel, spinach, garlic, and salt.
3. Brush mushroom caps with olive oil and fill each cap with the sorrel-spinach mixture.
4. Top with Parmesan cheese if using.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Fresh Sorrel and Herb Butter
Brighten up your bread game with this vibrant and flavorful butter infused with the tanginess of fresh sorrel and the earthiness of herbs. This recipe is perfect for topping crusty baguettes, serving alongside roasted meats or vegetables, or using as a finishing touch for soups and sauces.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup fresh sorrel leaves, chopped
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– Salt, to taste
Instructions:
1. In a medium bowl, cream the softened butter until light and fluffy.
2. Add the chopped sorrel, parsley, and chives to the butter and mix until well combined.
3. Season with salt to taste.
4. Form the mixture into a log shape, wrap in plastic wrap or parchment paper, and chill for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as this recipe is not cooked.
Sorrel and Potato Gratin
Sorrel and Potato Gratin Recipe
A creamy and flavorful side dish that combines the tanginess of sorrel with the comfort of potatoes.
Ingredients:
- 2 large potatoes, thinly sliced
- 1 bunch of fresh sorrel leaves (about 4 cups)
- 2 tablespoons butter
- 1/2 cup grated cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Precure the oven to 375°F (190°C).
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add sliced potatoes and cook until they’re slightly tender, about 5 minutes.
- Add fresh sorrel leaves to the skillet and stir to combine with the potatoes. Cook for an additional 2-3 minutes, or until the sorrel has wilted slightly.
- In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in heavy cream and grated cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
- Transfer the potato-sorrel mixture to a baking dish and pour the creamy sauce over the top.
- Bake for 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Cooking Time: 30 minutes
Pan-Seared Scallops with Sorrel Cream
This recipe combines the tender sweetness of scallops with the tangy freshness of sorrel cream, perfect for a quick and impressive dinner or special occasion. With just a few ingredients, you can create a dish that’s sure to delight.
Ingredients:
– 12 large scallops
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup heavy cream
– 2 tablespoons sorrel leaves, chopped
– 1 tablespoon butter
Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
3. In the same skillet, add the butter and let melt. Stir in the chopped sorrel leaves and cook for 1 minute.
4. Pour in the heavy cream and stir to combine with the sorrel mixture. Bring the mixture to a simmer and cook for an additional 2-3 minutes, until slightly thickened.
5. Serve the pan-seared scallops with the sorrel cream spooned over the top.
Cooking Time: 10-12 minutes
Sorrel and Apple Chutney
This tangy and sweet chutney is a perfect accompaniment to grilled meats, naan bread, or as a dip for snacks. The sorrel adds a unique tartness that complements the sweetness of the apples.
Ingredients:
– 1 cup fresh sorrel leaves
– 2 cups chopped apples (any variety, but firmer apples like Granny Smith work best)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon ground cumin
– Salt, to taste
– 1/4 cup apple cider vinegar
– 1/4 cup honey
Instructions:
1. In a large saucepan, combine sorrel, apples, onion, garlic, and ginger.
2. Cook over medium heat, stirring occasionally, until the mixture is tender and the sorrel has wilted (about 20 minutes).
3. Add cumin, salt, apple cider vinegar, and honey. Stir to combine.
4. Bring the mixture to a simmer and cook for an additional 5-7 minutes or until the chutney has thickened slightly.
5. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 25-30 minutes
Lemony Sorrel Sorbet
This refreshing sorbet is perfect for warm weather, with the tanginess of sorrel and the brightness of lemon providing a delightful contrast to sweet treats. With only a few ingredients and simple preparation, you can enjoy this unique dessert in no time.
Ingredients:
– 2 cups fresh sorrel leaves
– 1 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1 cup water
– Salt (optional)
Instructions:
1. Rinse the sorrel leaves and blend them with 1 cup of water until smooth.
2. In a medium saucepan, combine the blended sorrel mixture, sugar, and lemon juice. Heat over low heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and let cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: None (chill time: 2 hours minimum)
Sorrel and Feta Stuffed Peppers
A sweet and savory twist on traditional stuffed peppers, this recipe combines the tangy flavors of sorrel with creamy feta cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 cup fresh sorrel leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice, 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix together sorrel, feta cheese, olive oil, garlic, salt, and pepper.
4. Stuff each pepper with the sorrel-feta mixture, filling as full as possible.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Wild Rice Salad with Sorrel and Almonds
This refreshing salad combines the nutty flavor of wild rice with the tangy taste of sorrel, crunchy almonds, and a hint of citrus. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed greens (including sorrel)
– 1/2 cup sliced almonds
– 1/4 cup chopped fresh scallions
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, mixed greens (including sorrel), and chopped scallions.
2. Sprinkle sliced almonds over the top of the salad.
3. Drizzle lemon juice and olive oil over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (all ingredients are pre-cooked or raw)
Sorrel and Leek Quiche
A savory quiche that combines the tangy flavor of sorrel with the subtle sweetness of leeks, perfect for a brunch or light dinner.
Ingredients:
– 1 9-inch pie crust
– 2 large leeks, thinly sliced
– 1 cup fresh sorrel leaves, chopped
– 2 cups grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the sliced leeks in a little butter until tender and lightly caramelized.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked leeks, chopped sorrel, and grated cheese in the pie crust.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Herbed Sorrel Tea with Honey
Discover the subtle yet refreshing flavor of herbed sorrel tea, perfect for a warm afternoon or as a calming pick-me-up any time. This simple recipe combines the tangy sweetness of sorrel with the warmth of herbs and a touch of honey.
Ingredients:
– 1 cup fresh sorrel leaves
– 1 tablespoon dried mint leaves
– 1 tablespoon dried lemon balm leaves
– 1 tablespoon honey
– 2 cups boiling water
Instructions:
1. In a large pot, bring the water to a boil.
2. Add the fresh sorrel leaves and let steep for 5 minutes, or until the liquid has turned a light green color.
3. Strain the tea into a separate container, discarding the solids.
4. Add the dried mint and lemon balm leaves to the tea and stir well.
5. Pour the tea into cups and add 1 tablespoon of honey per cup.
6. Stir gently to dissolve the honey.
Cooking Time: 10 minutes
Summary
Summer is here, and it’s time to get creative with refreshing sorrel recipes! From light and zesty salads to rich and creamy soups, this herb-packed ingredient has endless possibilities. Try combining sorrel with strawberry for a sweet summer salad, or infuse it into vodka for a unique cocktail. For a savory twist, pair sorrel with goat cheese tart or roasted chicken gravy. And don’t forget the sweet treats – like lemony sorbet and apple chutney! Whatever your taste, these 18 refreshing sorrel recipes have got you covered.