This is a lovely and refreshing sorbet and one to take advantage of when the Elderflower bracts are available, but if you make cordial you can also use this as a base to make the sorbet "out of season"
175g/6 oz sugar
450ml/ 3/4 pint water
10 elderflower heads
juice of 1 large lemon
1 large egg white
- Gently heat the sugar in the water in a heavy-based saucepan, stirring with a wooden spoon, until the sugar has dissolved. Bring to the boil and boil for 4 minutes. Reduce the heat add the elderflowers, cover and remove from the heat.Leave to infuse for 35 minutes.
- Stir in the lemon juice then strain the liquid into a metal container/plastic box Chill for an hour then place in the freezer until the mixture is beginning to freeze or pop into your ice cream machine if you have one and follow instructions for your machine. If you don't have an ice cream machine. Whisk the egg white separately until stiff but not dry. Beat the iced mixture to break up the ice crystals but do not allow it to melt. Carefully fold in the egg white. Return the mixture to the metal container and place in the freezer until firm.
- Serve within a day or so. Place the sorbet in the refrigerator for about 35 minutes to soften before serving. Decorate with elderflower sprigs and leaves.