Food: Elderflower and lemon sorbet

Sorbet is my favourite pudding. Don't get me wrong, I love a sticky toffee pudding (especially this one), but after a heavy meal, nothing is better than sorbet. I like it better than ice cream and definitely more than chocolate. It's always such a fresh taste and it's best when it's homemade. Shops just sell lemon, which never seems to be made with fresh lemons because it tastes of chemicals, or mango and very occasionally blackcurrant. But make your own and the list is endless, raspberry, passion fruit, coffee, melon, blueberry, lime - I could go on.

With a fridge full of elderflower cordial I decided to turn some of it into sorbet, with a bit of added lemon for zing.  And it turned out really well. Sharp and sweet and so simple to make.

To make your own you will need:

220g (7oz) caster sugar
500ml (16 fl oz) water
250ml (8 fl oz) elderflower cordial
Juice of three large lemons

Method:

Put the sugar in a saucepan and add the water. Heat gently, stirring constantly until the sugar dissolves. Pour in the elderflower, cover and leave to cool in the fridge until chilled.

Squeeze in the juice of three lemons. Pour into an ice cream machine and churn until frozen. Or pour into a plastic box, pop in the freezer and stir with a fork every hour or two until completely frozen.

Take out of the freezer a few minutes before serving. I like it served with some amaretti biscuits on the side and a sprig of mint. 

Thanks for reading x