Cucumber, sorrel & angelica

Cucumber, sorrel & angelica

From Pasture restaurant in Auckland

We pair this fresh and tangy juice which has a lovely green colour to our vibrant second course, which is a bowl of delicious green textures and colours. The sauce is made from weeds (nasturtium, onion weed and wild fennel). We find the angelica in the juice and the wild fennel complement really well.

To make approx 500ml

Angelica syrup

100g angelica leaves, 1litre of water, 100g of sugar.

Dissolve the sugar in the water over high heat - when reaching boil, pour over the angelica leaves, cover and infuse for 2 hours. Strain through muslin.

Juice base

3 x cucumbers (seeds removed) - juice in a juicer (e.g. Breville)

400g sorrel leaves (stems and all)

Juice the cucumber, place in a high powered blender (we use a thermomix) with the sorrel leaves and blend until the leaves are well blended. We strain it through a extremely fine mesh - you'll need to pass it through butter muslin a couple times.

We then add angelica syrup to taste.