Sunday 28 June 2009

Elderflower sorbet recipe

Make this absolutely delicious sorbet with elderflowers and freeze for us later in the summer. Goes particularly well with strawberries / gooseberries, in fact any other soft fruit.

225 grammes white sugar, in 600ml water, boiled for 7 mins to make a sugar syrup, take off heat and add 8 elderflower heads, peel and juice of 3 lemons, allow to cool fully, then churn in ice cream maker. Alternatively if you don't have an ice cream maker, put in freezer box and freeze for an hour, then , beat and refreeze, keep doing this until you have a smooth finish to your sorbet.

Never wash the elderflowers as you loose the flavour, just pick off any insects , leaves etc

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