Elderflower sorbet

Bryok Williams of The Square at Porthleven shares his elderflower sorbet recipe
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Elderflower sorbet
Elderflower sorbet

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

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  • You will need
  • Method
  • 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
  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.

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

  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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