Fill a large bowl with water and ice; set aside.

Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.

Drain the snap peas and slice each in half on the diagonal. Add the snap peas, mozzarella, radishes, and mint to the dressing and toss evenly coat.

Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it’s warmed through and tender but still crisp.

Slice the radishes into thin rounds using a mandoline or sharp chefs knife. Toss with the asparagus in a large bowl.

Whisk together the olive oil and vinegar. Pour over the vegetables and toss. Season generously with flaky salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.

This can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You’ll want two well-packed cups.

When the sugar syrup has cooled, remove the mint and discard. Add the syrup, the rest of the lemon juice, and the sorrel leaves to the bowl of a blender. Puree until smooth.

Pour the mixture into a large shallow pan or casserole dish. Freeze until icy–about 3 hours. Then using a fork, scrape through the mixture to break it up. Refreeze another 2 hours and repeat. Do this once more and it should be ready to serve. You can store it in a container for up to a month.