About this recipe:This elderflower sorbet is an exceptional early summer dessert. Surround yourself with the flowing yellow fields of rapeseed as you scout your local hedgerows and country lanes for the flowers of the elderberry, usually at their best from May to June.
900ml (1 1/2 pt) water
225g (8 oz) caster sugar
juice of 2 lemons
15 elderflower heads, stalks removed
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Method Prep:20min › Cook:10min › Extra time:11hr › Ready in:11hr30min
In a saucepan, bring the water to the boil and add the caster sugar. Stir until the sugar dissolves, then add the lemon juice and the elderflower heads. Remove from the heat and allow to steep overnight for 8 hours.
The next day, strain the liquid into a clean container. Place the elderflower container into the freezer, and return to stir every hour to break up the ice crystals. When a desired sorbet consistency is reached, remove from the freezer.