- 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.