Elderflower sorbet recipe

- plus freezing time
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.