Elderflower sorbet in a dish and dessert glasses

Elderflower sorbet

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(2 ratings)

Prep: 30 mins plus at least 1 hr infusing and 6 hrs freezing


Serves 8-10

Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving (10)

  • kcal122
  • fat0g
  • saturates0g
  • carbs31g
  • sugars31g
  • fibre0g
  • protein0g
  • salt0g
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  • 20 heads of elderflower, freshly picked
  • 300g caster sugar
  • 2 lemons, halved and juiced (reserve the halves)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.

  2. Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.

  3. Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice – you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs. 

  4. Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping. 

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