Elderflower sorbet (gf/vg)
Homemade elderflower sorbet is by far and a way better than any shop bought version and very easy to make.Ingredients:-- 20 heads of elderflower (unwashed)
- 300g caster sugar
- 2 lemons, halved and juiced - keep the juiced halves)
- Strip the elderflowers from the flower heads leaving as much of the stalk behind as possible.
- Place into a large saucepan with the sugar and 550ml water, the lemon juice and the halves of lemon. Bring to a simmer then turn off the heat and leave to go cold - around 2 to 4 hours.
- Line a sieve with muslin or kitchen paper and strain the elderflower mixture through the sieve into a freezable container. Throw the flowers and lemons halves away.
- Put the container into the freezer and freeze for 2-3 hours or until semi-frozen.
- Empty the sorbet mixture into a blender and blitz to make a smooth icy mix. Put back into the freezer and freeze for another 1-2 hours. Repeat the blender process again a couple of times. Then replace the container into the freezer until you're ready to serve.
- To serve, remove the sorbet for 5 minutes to allow it to soften. The sorbet will keep for around 3 months, if it lasts that long.
