Elderflower sorbet recipe

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.

Line a sieve with muslin and strain the mixture over a freezable container. Freeze for 2-3 hours until semi-frozen.

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.