This simple sweet sorbet makes the most of elderflower blossoming season. Look for full, white heads for the best results.
Elderflower sorbet recipe
Celebrate the arrival of summer with this seasonal classic, using freshly-picked elderflowers to create a cool dessert
plus freezing time
plus freezing time
Published: May 25, 2022 at 3:18 pm
Ingredients
- 20 heads of elderflowers
- 300g Caster sugar
- 550ml Water
- 2 Lemons juiced and halved
Method
Step 1
Rinse the elderflower heads thoroughly. Put them in a pan of water and bring to a simmer, then turn off the heat and leave to infuse for at least 1 hour.
Step 2
Line a sieve with muslin and strain the mixture over a freezable container. Freeze for 2-3 hours until semi-frozen.
Step 3
Scrape into a food processor and blitz to break down the ice. Place in the container and freeze for 1-2 hours. Repeat this freezing process 2-3 times for the smoothest sorbet.