1 | Put sorrel leaves into warm water with 1 tablespoon white (spirit) vinegar. Stir well, and leave to soak for 10 minutes. | ![How to prepare sorrel : etape 25 How to prepare sorrel : etape 25](/images/recettes/trucs_astuces/comment/264-1.webp) |
2 | Remove sorrel from water, discard any discoloured leaves, and drain the remainder.
Your aim now is to remove stalk and central vein. | ![How to prepare sorrel : etape 25 How to prepare sorrel : etape 25](/images/recettes/trucs_astuces/comment/264-2.webp) |
3 | To do this, fold leaf in half lengthways... | ![How to prepare sorrel : etape 25 How to prepare sorrel : etape 25](/images/recettes/trucs_astuces/comment/264-3.webp) |
4 | ...and with scissors, cut along about 2/3 length. | ![How to prepare sorrel : etape 25 How to prepare sorrel : etape 25](/images/recettes/trucs_astuces/comment/264-4.webp) |
5 | Do this for all leaves, then dry them on a cloth or better still with a salad spinner. | ![How to prepare sorrel : etape 25 How to prepare sorrel : etape 25](/images/recettes/trucs_astuces/comment/264-0.webp) |
Sorrel is very delicate, it doesn't freeze well and cooking time should be as brief as possible.