Elderflower Sorbet Recipe

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  • Low-fat
makes: 1 litre
Skill: easy
Prep: 10 min
Cooking: 5 min

Nutrition per portion

Calories 148 kCal 7%
  -  of which Sugars 39g 43%


  • 750g (1lb 10oz) caster sugar
  • Zest and juice of 2 lemons
  • 10 elderflower heads


  • Place the sugar and 1litre (1 ¾ pt) water in a large saucepan, bring slowly to the boil, stirring occasionally until the sugar has completely dissolved. Increase the heat and boil the sugar syrup for 6 minutes. Remove from the heat and add the lemon zest and juice and the elderflower heads. Cover and leave to infuse overnight.

  • The next day, strain the elderflower syrup into a clean bowl and churn in an ice-cream machine according to manufacturer’s instructions. If you don’t have a machine, then place the elderflower syrup in a large lidded plastic container and freeze. Remove from the freezer after a couple of hours and stir well then refreeze and repeat the process.

Top Tip for making Elderflower Sorbet

To prevent the delicate flower heads getting damaged don’t wash elderflowers, but be sure to give them a good shake so that any small insects are removed.

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