For the last week everyone I know has been cutting and collecting elderflowers. There are the traditional elderflower saft, elderflower champagne, and of course elderflower cordial. Today I’m going to share with you an elderflower unknown…….elderflower sherbet. This light and refreshing sherbet gives a new spin to the elderflower. Top your sherbet with a special fresh berry mixture. Enjoy!!!
1 cup of sugar
½ cup water
2 cups of buttermilk
¼ cup of elderflower cordial
1. Make an ice water bath. In a saucepan bring sugar and water to a boil, stirring constantly until the sugar is dissolved. Boil until it is syrupy, 2 to 3 minutes.
2. Mix buttermilk, milk, and cordial in a medium size bowl, whisking in the sugar syrup. Place the bowl in an ice-water bath until it has cooled completely.
3. Freeze the elderflower mixture in an ice-cream maker. Follow your ice-cream maker’s directions. Place the sherbet in a freezable container, and freeze until firm about 1 1/2 hours. Sherbet can be frozen only 5 days . So eat it up quickly !
Cut up strawberries and mix in with this red currants, black currents, and raspberries. Combine everything with ¾ cup of elderflower saft.
Place the berry mixture in a serving dish with one scoop of sherbet. Garnish with fresh elderflowers or mint.