This is sorrel season! If you've never grown French sorrel, or seen it, sorrel grows in bunches like spinach. Each leaf is shaped like a long bright green arrow that shoots out of the ground. We grew ours from seed, but I've also bought it at farmer's markets. The tart, lemony flavor is due to oxalic acid, the same stuff in rhubarb. It's toxic in huge quantities but a 145 pound person would have to eat about 11 pounds of sorrel to get sick. If that scares you, don't worry. You only eat, like, an ounce of sorrel in this smoothie, so forget about it and enjoy because it's tasty-shmasty.
3 C frozen blueberries
12 sorrel leaves (5- to 6-inch long leaves)
2 C coconut milk (not lite)
1 tsp rose water
- Wash sorrel and shake dry. Strip the stems from sorrel, and discard the stems.
- Add all ingredients to the blender, using tamper tool as needed. If you're tempted to add protein powder, this is NOT the time for that. Why yuck up a uniquely flavored smoothie you can only have a few times a year?
- Garnish with a chiffonade of sorrel (super thin julienne slices) a couple of blueberries and a sprig of mint.