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: 1 punnet blueberries, for garnish; 2 punnets blueberries; 50 g plain white flour (gluten free is fine); 3 rosehip tea bags; 100 g Greek yoghurt; 250 g granulated sugar, or caster sugar; 5 heads elderflower; 300 ml water; ½ unwaxed lemon; 275 ml flora pro-active milk; 1 egg; 1 tsp butter, melted; 50 g buckwheat flour

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

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