Elderflower Sorbet

• 18 heads of elderflower, washed
• 1½ 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