- 20 heads of elderflower, freshly picked
- 300g caster sugar
- 2 lemons, halved and juiced (reserve the halves)
- Pick only the elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out.
- In a large pan, add the elderflowers, sugar, 550ml water, the lemon juice and the juiced halves of the lemons.
- Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.
- Line a large sieve with muslin and set over a bowl or pan.
- Strain the mixture and discard the flower heads and lemons.
- Pour into a freezable container and freeze for 2-3 hrs until semi-frozen.
- Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice – you may need to scrape down the sides a few times.
- Put the sorbet back in the container and freeze for another 1-2 hrs.
- Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be.
- To serve, remove from the freezer and leave to stand for 5 mins before scooping.
You could make an elderflower and mint syrup to serve over the sorbet for a sweet yet refreshing twist.