Elderflower Sorbet is light, refreshing and absolutely delicious. You don’t need to have an ice cream maker to make Elderflower Sorbet, but do need to allow 8 hours for the sorbet to set in your freezer.
1 and 3/4 cups Elderflower Syrup
1 lemon, juiced
1 cup water
4 tablespoons sugar
2 egg whites
1. Combine the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Remove from heat and allow to cool for 15 minutes.
2. In a separate bowl mix the elderflower syrup with the lemon juice and add the cooled sugar water.
3. Beat the egg whites until stiff, and then gently fold into the elderflower syrup mix. Don’t worry if the egg whites refuse to incorporate at this stage; they will after sufficient chilling time in your freezer.
4. Pour all ingredients into a freezer container and seal tightly with a lid. Place in the freezer. Remove from the freezer once every two hours or so and stir the mixture. Repeat 3 to 4 times until the mixture is frozen through and creamy in texture. (Note…using a shallow wide container will allow the sorbet to freeze faster than using a tall narrow one.)
Serves 4 to 6.
Tip: Place serving bowls in the freezer about 30 minutes ahead of serving time. Serving the Elderflower Sorbet in chilled bowls delays the melting time and allows you to take your time and savor each and every spoonful.