If you’re throwing a dinner party and want a refreshing dessert that tastes divine but isn’t too naughty, why not try this delicious sorbet? With lemon and elderflowers to offer a summery lightness that will help cleanse the pallet after a heavy meal and also smells delicious, plus a hint of prosecco to offer a boozy element to this dessert.
Serve it up individually with a glug of prosecco and cantuccini biscuits on the side and your guests will be super impressed by the effort. This recipe makes enough sorbet to serve four people and only takes 15 minutes to whip up, so it’s a great dessert to try if you’re in a hurry.
HOW TO MAKE LEMON AND ELDERFLOWER SORBET WITH PROSECCO
- Place the sugar in a saucepan with 600ml (1pt) water. Dissolve over a low heat, then simmer for 3 to 5 minutes until you have a very light syrup. If you're using a sugar thermometer, it should reach 106 to 112 C (223 to 234 F). Allow the syrup to cool completely, then stir through the lemon juice and cordial. Transfer to a container and freeze. When frozen, allow to defrost enough to break it up easily, then break into chunks and place in a food processor with the egg white. Whizz until smooth, place back into the container and freeze again.
- To serve, scoop a ball into 4 glass bowls then top with a good glug of Prosecco and serve immediately with cantuccini biscuits on the side.
- 150g (5oz) caster sugar
- juice 3 lemons
- 1tbsp elderflower cordial
- ½ free range egg white
- 600ml (1pt) Prosecco
- Cantuccini biscuits, for dipping
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