Elderflower Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 18 heads of elderflower, washed
  • lb. (675 g.) castor sugar


Place everything into a large container and stir from time to time, over a minimum period of 24 hours. Strain the liquid.

This liquid will be of cordial strength and may need diluting with water—you need to achieve a reading of 15° sugar strength on the saccharometer.

Place into an ice cream machine or deep freeze. Towards the end of the freezing process, whisk in one egg white