Elderflower sorbet

• elderflower heads20 heads of heads

  freshly picked

• granulated sugar↗300g g
• lemons↗2

  cut in half and juiced (keep halves)

Step-by-step instructions

1. 1

   Select elderflower heads with clean, creamy‑white petals, cut the stem right before the flowers open. Place them in a large saucepan with the sugar and 550 ml water, lemon juice and the squeezed lemon halves. Bring to a gentle boil, then turn off the heat and let steep (and the sugar dissolve) for at least 1 hour, up to 5 hours.

2. 2

   Line a large sieve with muslin and place it over a bowl or saucepan. Strain the mixture, discarding the flower heads and lemons. Transfer to a freezer‑safe container (preferably with a lid) and freeze for 2‑3 hours until semi‑frozen.

3. 3

   Scoop the semi‑frozen mixture into a food processor or blender and blend to break up ice crystals — you may need to scrape the sides several times. Return the sorbet to the container and freeze for another 1‑2 hours.

4. 4

   Repeat this process two‑three more times. The more you whip the sorbet, the smoother it becomes. Store in the freezer for up to three months. To serve, remove from the freezer and let sit for 5 minutes before portioning.