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Elder Flower Sorbet

1/2 lb sugar
1/2 pint water
12 elder flower heads
zest and juice of one lemon
1/2 bottle of White Wine (or dry cider)
2 egg whites

Put the sugar and the water on to boil and let them simmer together for 10 mins.
Pour the syrup into a bow and while still hot put in the elderflower heads and push down to infuse.
Let it cool and strain into a freezer container and add the lemon and white wine to the mixture.

Let this freeze over night ( it should not quite solidify because of the alcohol)
Then bash it into chunks and reduce it to a smooth pulp in the food processor.
Beat the egg white until quite stiff and fold them into the mixture and then refreeze.

Remove from the freezer a 1/2 an hour before eating.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef