Tuna-and-potato salad with sorrel vinaigrette

Delight your taste buds with a refreshing tuna and potato salad drizzled with tangy sorrel vinaigrette. A culinary masterpiece that's both flavorful and satisfying.

Ingredients:

• 1 1/4 teaspoons unflavored powdered gelatin
• 1 cup fresh lemon juice (5 to 6 lemons)
• 1 1/2 cups sugar
• 2 1/4 cups whole milk
• 5 large sorrel leaves
• 2 teaspoons finely grated lemon zest

Instructions:

1. Combine the gelatin and lemon juice in a small bowl and let it sit for about 5 minutes until it softens.
2. In a medium saucepan, mix the sugar with 1 1/2 cups of water, then heat until boiling. Let it simmer until the sugar dissolves completely, which takes around 2 to 3 minutes. Take it off the heat and whisk in the softened gelatin and lemon juice mixture. Allow it to cool down completely, then place it in the refrigerator to chill for about 2 hours.
3. In a blender, mix the lemon mixture, milk, and sorrel until it is nearly smooth, which should take approximately 30 seconds. Strain the mixture through a fine sieve into a bowl and add the lemon zest, stirring well.
4. Transfer the sherbet mixture into an ice cream maker and follow the instructions from the manufacturer for freezing. Once done, move the sherbet into a sealed container, cover it, and freeze until it hardens, which usually takes at least 2 hours before serving.

Summary:

• Calories: 1249 kcal
• Fat: 128 g
• Protein: 6 g
• Carbs: 27 g
• Potassium: 854 mg
• Magnesium: 74 mg