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Elderflower Sorbet
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
18 heads 1½ lb. 675 g.
Method
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
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