Elderflower sorbet
Bryok Williams of The Square at Porthleven shares his elderflower sorbet recipe
Creating a kaleidoscope of frozen delights from the Cornish deli, Bryok Williams, head chef at The Square at Porthleven, reveals his elderflower sorbet recipe
www.thesquareatporthleven.co.uk
- Homemade elderflower cordial 1.75l
- Natural yogurt 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
- 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.
- Leave to steep for 12 hours before straining through a muslin cloth.
- For the sorbet: whisk all of the ingredients together before pouring into a ice cream maker.
- 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.
You will need
- Homemade elderflower cordial 1.75l
- Natural yogurt 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
Method
- 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.
- Leave to steep for 12 hours before straining through a muslin cloth.
- For the sorbet: whisk all of the ingredients together before pouring into a ice cream maker.
- 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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