Wild Poppy & Raspberry Sorbet - A Wild Kitchen Manifesto

Wild Poppy & Raspberry Sorbet

🌺 Field Poppy

(Papaver rhoeas)

These iconic red stunners have soft, mildly bitter petals that pair beautifully with fruit and savoury dishes. The seeds are also edible—think “wild poppyseed muffin” energy.

👉 Let your plate poppy

Ingredients:

• 300g raspberries
• 100g sugar
• Juice of 1 lemon
• 2 tbsp Field Poppy petals (plus extra to garnish)

Method:

1. Blend raspberries, sugar, lemon, and petals.
2. Strain and freeze in an ice cream maker or tray (stir every hour).
3. Garnish with fresh Field Poppy petals.

Serving Tip: Dramatic and delicious—summer in a spoon.