Elderflower Sorbet and Cordial Recipes

Prized for its delicate, aromatic flavour the cream-colored elderflower. Here are my 2 fave recipes, one is Sorbet and the other is Cordial. Remember to rinse the flower heads first and then shake gently.

For Sorbet:
200g Sugar
500ml Water
1 Lemon's juice and Zest
3 Elderflower Heads

Method:
Dissolve the sugar in the water to make the syrup. Add the elderflower heads and the lemon juice and zest. Cool. Freeze. Two hours later, whisk then freeze again.

For Cordial:
Elderflower Heads
Water
1 Lemon's juice and Zest
600g Sugar
500ml Water

Method:
Simmer elderflower heads with water for 20min, sieve but keep the juices. Add the lemon juice and zest, sugar and the 500ml of water. Dissolve over heat so it becomes syrup. Bottle in sterilized bottle.

Simmer elderflower blossoms in water for 20min

Raspberry Ice Cream

900g Strawberries
200g Raspberries
200ml Double Cream
150g Caster Sugar

1: First rinse the strawberries and raspberries and drain. Remove strawberry stalks, and discard. Mix in the double cream and sugar.
2 : Puree all ingredients in a blender. Churn in ice cream machine. Transfer into sealed container, covering the ice cream with waxed or greased proof paper. Transfer to the freezer.

3:If you don't have a machine, follow the still-freezing method: Place mix in a sealed container and put in the coldest part of the freezer. After 1 - 1 1/2 hours, beat the mix with either a fork or a electric mixer to make a uniform slush. Return to freezer. Repeat process twice more, at 1 - 1 1/2 intervals. Return to freezer for a further hour for final setting.

then serve it with a raspberry sauce..or anything you like :)