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This simple sweet sorbet makes the most of elderflower blossoming season. Look for full, white heads for the best results.

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.

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