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