Elderflower Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
French Partridge,

Chef/proprietor David Partridge


  • 18 heads of elderflower, washed
  • lb. (675 g.) castor sugar
  • pints (875 ml.) water
  • 1 oz. (25 g.) tartaric acid
  • ½ lemon, sliced
  • 2 oranges, sliced
  • 1 egg white


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 to improve the texture. Return to freezer.