Elderflower and prosecco sorbet

Elderflower and prosecco sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

I collected elderflowers from nearby woodland when creating this sorbet – a very pleasant way to spend the morning but it was a time consuming process. If you choose to do this don’t wash the elderflowers as it removes the pollen, but do remove the bitter-tasting stalks. For this recipe I have used an organic elderflower cordial.

Ingredients

Quantity Ingredient
35ml elderflower cordial
30ml Glucose syrup
330ml Sugar syrup
120ml lemon juice
pinch salt
120ml prosecco

Method

  1. Whisk together the elderflower cordial, glucose syrup, sugar syrup lemon juice and salt with 500 ml water in a bowl.
  2. Refrigerate for 6 hours or preferably overnight. Meanwhile, place the bottle of prosecco in the fridge to get really cold.
  3. Once the sorbet is ready, take it out of the fridge and add the cold prosecco then pour into an ice-cream maker and churn immediately.
  4. Spoon the churned sorbet into a container or freeze until needed, removing it from the freezer 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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