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Elderflower sorbet

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Creating a kaleidoscope of frozen delights from the Cornish deli, Bryok Williams, head chef at The Square at Porthleven, reveals his elderflower sorbet recipe

Elderflower sorbet

You will need

Homemade elderflower cordial 1.75l
Natural yoghurt 1l
Water 250ml
Lemon juice to taste

For the elderflower cordial:
Water 1l
Caster sugar 1kg
Lemon 1, sliced
Orange 1, sliced
Elderflower heads 20, washed


  1. For the elderflower cordial: bring the water, sugar, lemon and orange to the boil in a large saucepan. Remove from the heat and pour over the elderflower heads in a Kilner jar.
  2. Leave to steep for 12 hours  before straining through a muslin cloth.
  3. For the sorbet: whisk all of the ingredients together before pouring into a ice cream maker.
  4. If you don’t have access to an ice cream maker, the mixture can be frozen in a conventional freezer, whisking every 30-40 minutes until frozen.

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