This is a lovely, refreshing dessert. Actually I am not sure sorbet counts as a dessert, I would never order it in a restaurant. If it comes as a palate cleanser – bonus. For a proper dessert I need something with a higher fat content than frozen sugar water. Having said that I adore Elderflower so would happily end a meal on a summers evening with this. I can also see myself gobbling it out of the container on a hot afternoon (if we are lucky enough to get any).
This time last year I was going crazy for Elderflower but the weather has scuppered that this year. I hate to sound so English but May really took the p**s, will it ever stop raining?. The Elderflowers are as soggy & bedraggled as the rest of us.
The sun finally made an appearance last Sunday & I made it out into the field with my scissors. Unfortunately from about 10 trees I managed enough flowers for one recipe of cordial & had a few left over. I wanted to do something other than cordial as this would most likely be my only chance to pick Elderflowers. Looking in the fridge we had tons of lemons & so I decided on sorbet.
Making sorbet is a simple process, you don’t need an ice cream maker. I was surprised at how intense the Elderflower flavour is. When you cook it the fragrance disappears & I was afraid that might happen in the freezer but it didn’t. I took a lemon sorbet recipe & just steeped the flowers for a few hours. Easy.
The other night Becky was coming for dinner so I decided to make something to go with the sorbet. Raspberry is one of her most favourite things so I made a raspberry gin jelly & served the sorbet on top. It was pretty kick ass. Becky said she tried to eat it slowly to savour it but gobbled it down fast & was sorry it was finished. Next week we will be on holiday in Portugal so as long as our brains don’t melt we will post a blog from there.
Elderflower & Lemon Sorbet
150ml Lemon juice (4-5 lemons)
zest of 2 lemons
8-10 elderflower heads
3. Once the sugar is dissolved add the lemon juice & stir well (at this point you don’t need to worry about pips or pulp as the liquid will be strained before freezing). Taste the syrup to check the flavour. If you prefer more lemon add it now.
To serve the sorbet you will need to take it out of the freezer to soften little. Twenty minutes in the fridge gives the ideal texture.