Spicy Sorrel Lassi
Rinse the sorrel, pat dry, and finely chop. Puree the sorrel with the kefir and honey. Season to taste with salt and pepper. Halve the chile peppers and finely dice. Stir the chile peppers (minus 1 teaspoon for garnish) into the sorrel puree.
Pour the lassi into four glasses, then garnish with the remaining chiles. Wrap the Grissini with the prosciutto and serve.