Marshmallow
3 egg whites
3/4 cup sugar
1/2 cup water
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)

In a small pot over medium-low heat, add the sugar and water. Whisk the mixture occasionally until all of the sugar is dissolved. Using a thermometer, cook the syrup until it reaches 235F. Once the temperature is reached, turn off the heat, leaving the pot on the burner.

In a clean bowl or stand mixer, add the egg whites and whip on low until they become very frothy. Add the cream of tartar. Continue to whip until the whites become stiff.

If the syrup has crystallized, turn the heat on low to melt the hard bits of sugar. Once melted, drizzle the syrup into the egg whites on medium speed until the syrup is incorporated. Add the vanilla (optional) and whip on high until the whites are stiff. Place the marshmallow into the refrigerator and let cool completely.

Sorrel Shortbread
1/4 cup butter
2 tablespoons sugar
1 cup flour
2 tablespoons sorrel, chopped

Cream the butter and sugar together (use a hand or stand mixer for this.) Add in all the flour and the sorrel. Using you hand, gently mixed everything until it just comes together. Add a spoonful of water if the dough isn’t coming together. This dough should be a little loose and crumbly.

Line a baking sheet with parchment. Place the dough onto the sheet and press or roll into a rectangular shape about 1/3- inch thick. Place into the refrigerator for at least 20 minutes to firm.

Preheat oven to 350F.

Remove the dough from the refrigerator. Cut the dough into pieces. Squares or 3/4-inch strips are most efficient, but you can definitely cut out rounds or other shapes. Bake on the middle rack for about 20 minutes or until the edges of the cookies have browned. Remove from oven and let cool completely before serving.

Macerated fruit
1/2 cup sugar
1/2 cup water
1/3 cup sorrel
2 cups fruit — such as strawberries, peaches, plums

In a small pot over medium-low heat, add the sugar and water. Stir frequently until all of the sugar is dissolved. Bring the syrup to a boil then turn off the heat and let the syrup cool completely.

Once cooled, add the sorrel leaves and blend until the leaves are in very small pieces. Pour into a small jar or container and let sit for at least a hour.

Cut the fruit into bite sized pieces. Reserve.

To serve, drizzle a few spoonfuls of sorrel syrup onto the fruit and toss. Let stand and absorb for about five minutes. Place a couple spoonfuls of marshmallow onto one side of each plate. Use the back of the spoon and push it across the plate. Place about a 1/2 cup of fruit into the centre of the marshmallow. Crumble a shortbread or two over the fruit. Garnish with small sorrel leaves.