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
- 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.