Elderflower Sorbet

Elderflowers can be found everywhere in June from gardens and woodland to sides of rivers, paths and roads. While most of us know how refreshing elderflower cordial and champagne is, few of us go out there and use them. Don't pick elderflowers from the sides of busy roads, choose open flowers that are fresh not wilted. Before using always shake them to remove bugs etc. and if you wish wash them under cold water, and pat dry with kitchen paper.

While ice-creams and sorbets can be made without an ice-cream machine it is far easier with one. If you wish to make it without a machine, freeze the mixture for 1 hour then stir with a fork every 40-60 minutes for 3-4 hours (this stops crystals forming.

1 litre
Prep: 10 minutes
Cook: 10 minutes


  • 1 litre water
  • 700g caster sugar
  • 8 elderflower heads
  • zest from 3 lemons


  1. Sugar Syrup: Place the sugar and water in a large saucepan over a moderate high heat, stir with a wooden spoon until the sugar has dissolved. Increase the heat and bring the syrup to the boil then reduce the heat slightly so that the syrup is at a steady simmer. Allow the syrup to simmer for 5 minutes so that it has thickened.
  2. Remove the sugar syrup from the heat and add the elderflower and lemon zest. Leave to infuse until the syrup has cooled.
  3. Sorbet: Strain the syrup and pour into an ice-cream maker and prepare according to manufactures instructions or
  4. To Serve: Remove the sorbet from the freezer 10 minutes before serving