Blueberry and elderflower sorbet with buckwheat land rosehip pancake cornets

Name: Blueberry and elderflower sorbet with buckwheat land rosehip pancake cornets
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Ingredients: 250 g granulated sugar, or caster sugar; 250 g granulated sugar, or caster sugar; 300 ml water; ½ unwaxed lemon; 5 heads elderflower; 2 punnets blueberries; 2 punnets blueberries; 1 punnet blueberries, for garnish; 1 punnet blueberries, for garnish; 275 ml flora pro-active milk; 1 egg; 1 tsp butter, melted; 50 g buckwheat flour; 50 g plain white flour (gluten free is fine); 3 rosehip tea bags; 1 punnet blueberries, for garnish; 100 g Greek yoghurt

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

Sorbet

250 g granulated sugar, or caster sugar
300 ml water

Dessert
Vegetarian

Method

Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
While the sugar syrup is heating, finely grate the zest of the lemon into a large glass jug. Squeeze the juice of the lemon, and add to the zest.
Shake the elderflowers outside, to make sure there are no insects