Lemon & Elderflower Sorbet

This is a refreshing lemon sorbet flavoured with fragrant elderflowers. It stays away from being sickly sweet by using honey rather than sugar, and it also has a hidden superpower: the ingredients are all brilliant for bolstering immunity!

This delicious sorbet is a great way to savour the beautiful sunny flavour of summer elderflowers and is really simple to put together.

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Lemon & Elderflower Sorbet

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Prep Time 1 hour 5 minutes
Freezing Time 6 hours
Total Time 7 hours 5 minutes
Course Puddings
Servings 6 People
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Vegan, Vegetarian



  • Halve the lemons and squeeze the juice into a large saucepan. Add the squeezed lemon halves, elderflower heads, honey and water.
  • Bring to a simmer, and let it bubble gently until the honey is melted. Remove from the heat and set aside to infuse for at least an hour (leave for longer if time allows).
  • Place a clean muslin over a sieve and set over a large mixing bowl. Strain the infused mixture through the muslin and gently squeeze to release all the flavour.
  • Pour the strained liquid into a freezer-proof container and place into the freezer for 2 hours.
  • Remove from the freezer and whisk to break up the ice crystals. Return to the freezer for a further 2 hours then repeat the whisking process. You can do this again if you want a very smooth sorbet. The sorbet will need to freeze for a total of around 6 hours to become fully set.


  • A few tips for collecting elderflower heads:
    • Pick elderflower heads somewhere away from traffic and high up (out of range of dog pee!).
    • Collect elderflower heads that smell delightful and fresh – any hint of sourness means that they are past their best.
    • The best time to pick is in the morning sun when the pollen is up but the insects haven’t had a chance to get to it yet.
    • Use the elderflower heads as soon as possible, ideally the same day you pick them.
  • When out of season use 1.5 tablespoons elderflower cordial instead of the elderflowers and reduce the honey to 75g.
  • For ease of serving, remove from the freezer ten minutes before you want to use it.
  • The sorbet will keep for up to 3 months in the freezer.
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