Servings: grams
Elderflower Sorbet
At home, we love homemade elderflower syrup, so besides drinking the syrup, it's wonderful to enjoy it as a refreshing sorbet on a hot summer day.
Equipment
- Bowl
- Hand Mixer
- Grater
- dough scraper
- Ice Machine
Ingredients
Elderflower Sorbet
- 50 gram Powdered Sugar
- 6 pcs. Pasteurized egg whites
- 600 gram Water
- 600 gram Elderflower Juice
- 2 pcs. Lime
Instructions
- Put powdered sugar and egg whites into a bowl.
- Whisk them stiff with, for example, an electric mixer.
- Mix water and elderflower syrup together in another bowl.
- Press lime juice into the liquid and add some lime zest to it.
- Use a spatula to fold your stiffly beaten egg whites into the liquid.
- Fold it gently into the liquid. It seems like thin slosh that is separated and will never turn into ice cream. But have a little patience.
- Pour the liquid into an ice cream maker and run it for 30-40 minutes.
- Put it in a container with a lid and place it in the freezer.
- When you're ready to eat the sorbet, it's a good idea to take it out of the freezer 5-10 minutes before.
Notes
Elderflower Sorbet without an Ice Cream Maker
If you don't have an ice cream maker, you can simply pour your unfinished sorbet mixture directly into the freezer in a container with a lid.You just need to take it out of the freezer and stir it every 10 minutes and put it back in the freezer for the first hour.
Of course, it won't be as good as with an ice cream maker, but it still tastes delightful.