Gooseberry and Elderflower Sorbet

Elderflower Sorbet

Elderflower and Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

This Gooseberry and Elderflower Sorbet uses my home-made Muscat Syrup as a base.   I make the Muscat Syrup to accompany desserts, such as  Elderflower Pannacotta,  but often have some left over.

On the basis of “waste not, want not”, I thought I would try making the left over Muscat Syrup into a sorbet and the result was fantastic – a balance of tart and sweet with a lovely gooseberry flavour  enhanced by the fragrance of elderflowers.   Now I will sometimes make the syrup specifically to create the sorbet!

In order to make the Muscat Syrup into a sorbet, you need to dilute it with some water and add some lemon juice, otherwise it will be too sweet.   That is all you need to do to make the syrup into a sorbet – except freezing it, of course.

Elderflower and Gooseberry Sorbet
Gooseberries
Equipment

Ice-cream maker  – This recipe is a breeze using an but you can still make it if you don’t have one (see instructions below)

Products from Amazon.co.uk

Print
Gooseberry Sorbet

Gooseberry and Elderflower Sorbet

  • Author: Tastebotanical
  • Prep Time: 20
  • Total Time: 20
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This cooling Gooseberry and Elderflower Sorbet is sweet and refreshing on a hot summer’s day.


Scale

Ingredients

Ingredients:  For the Muscat Syrup

  • 250 g green gooseberries
  • 250 g  caster sugar
  • 4 tbs water
  • 4 elderflower blooms

Ingredients:  To make the Muscat Syrup into  Gooseberry and Elderflower Sorbet

  • For 600 ml of Syrup, an additional 200 ml of water (that is, add one third quantity of water to syrup)
  • Juice of half a lemon

Instructions

Method – Muscat Syrup

  1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
  2. Take the pan off the heat and add the elderflower blooms.
  3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
  4. When cool, strain the syrup through a sieve into a jug or bowl.

Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet

  1. Dilute the syrup with water – one third water to two thirds syrup.
  2. Add juice of half a lemon.
  3. Transfer the sorbet mixture to the fridge to become thoroughly chilled.
  4. When you are ready to make the sorbet, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Keywords: gooseberry and elderflower sorbet, gooseberry, elderflower, sorbet

This recipe has been shared with:
Link up your recipe of the week

 

 

 

Products from Amazon.co.uk

You may also like…

Elderflower Pannacotta with Muscat Syrup

Elderflower and pannacotta
Elderflower Pannacotta

Cooling Elderflower Ice-cream

"<yoastmark

Rhubarb Curd and Rose Ice-cream

Rhubarb, Rose and Cream

Mango and Lime Ice-cream

Mango
Mango and lime ice-cream

 

0

Elderflower Ice-cream

Elderflowers
Elderflower ice-cream

Elderflower Ice-cream

I make Elderflower Ice-cream using my standard ice-cream recipe.  I use this to make many different flavours of ice-cream – including Rose and Ginger and, of course, Vanilla.   Elderflower Ice-cream is one of my favourites.  It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day.

I think my Lemon Biscuits go very well with my Elderflower Ice-cream but you could serve it with fresh berries – or just on its own!

To make my Elderflower Ice-cream, I use Elderflower Cordial to add the flavour, rather than fresh elderflowers, which means that you can make this recipe at any time of the year.  However, for me, this is an early summer recipe.    I make my own home-made Elderflower Cordial and you can find the link to the recipe here.   However, there are lots of great ready-made versions available  in supermarkets now.

Products from Amazon.co.uk

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites.

Elderflower and lemon
Elderflower ice-cream and lemon biscuits
Ingredients (for 4-6 people)
Equipment

Whisk and bowl.  This recipe is a breeze using an but you can still make it if you don’t have one (see instructions under point 8 of Method)

Products from Amazon.co.uk

Method
  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  3. Add the Elderflower Cordial to the cream.
  4. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  8. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Elderflowers and lemon
Elderflower ice-cream and lemon biscuits
You may also like…

Lemon Biscuits

Lemon shortbread
Lemon Biscuits

Rhubarb Curd and Rose Ice-cream

Rhubarb, Rose and Cream

Mango and Lime Ice-cream

Mango
Mango and lime ice-cream

Meringues

Swiss meringues
Meringues
0

Elderflower Pannacotta with Muscat Syrup

Elderflower and pannacotta

Beautiful Elderflower Pannacotta with Muscat Syrup

Elderflower Pannacotta with Muscat Syrup

Elderflower Pannacotta

This recipe for Elderflower Pannacotta is based on one by Stevie Parle  although I make it without the addition of eau de vie and make individual pannacotta moulds rather than one big one.  Parle’s recipe suggests an accompaniment of strawberries, which do go very well with it, but I prefer to serve it with Muscat Syrup.

Creamy and light Pannacotta is a lovely summer dessert.  It is great for dinner parties as it looks beautiful, can be made in individual portions and can be made the day before.    This recipe uses fresh elderflowers to flavour the pannacotta.  If you don’t have access to these, you can make it using 2 tablespoons Elderflower Cordial instead and halving the amount of sugar to 50 g.  If you do not reduce the amount of sugar, your pannacotta will be too sweet.

Muscat Syrup
Gooseberries and elderflowers

Muscat Syrup

Muscat Syrup is a beautiful summer syrup, flavoured with gooseberries and elderflowers, which are a classic combination – both because they are in season at around the same time and because their tastes compliment and enhance each other.   The recipe for Muscat Syrup is based on one in the brilliant book “” by Geraldene Holt, which dates back to the 1980s, and is one of my favourite cookery books, beautifully designed and produced, with fantastic recipes.

My recipe also uses fresh elderflowers.  Again, if you don’t have access to these, you can substitute 2 tablespoons of Elderflower Cordial and reduce the sugar to 200 g.

Muscat Syrup and Pannacotta
Gooseberries and Elderflowers
Equipment

Muscat Syrup and Pannacotta
Gooseberries and Elderflowers
Print
Elderflowers and gooseberries

Elderflower Pannacotta with Muscat Syrup

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: for 4 people 1x
  • Category: Pannacotta
  • Cuisine: English

Description

This Elderflower Pannacotta, with gooseberry-flavoured Muscat Syrup is a fantastic show-stopping dessert for an early summer dinner party.


Scale

Ingredients

For the Elderflower Pannacotta:

  • 4 sheets gelatin
  • 200 ml milk
  • 400 ml double cream
  • 100 g caster sugar
  • 20 elderflowers

For the Muscat Syrup:

  • 250 g green gooseberries
  • 250 g  caster sugar
  • 4 tbs water
  • 4 elderflower blooms

Instructions

Method –   Elderflower Pannacotta

  1. Put the milk and cream into a saucepan and heat to simmering point.  Add the sugar and the elderflowers and cook gently for 10 minutes.
  2. Strain the mixture through a sieve lined with muslin or kitchen paper to remove the elderflowers.
  3. Soak the sheets of gelatin in warm water until soft.
  4. Add the softened sheets of gelatin to the infused milk and cream mixture and stir until dissolved.
  5. Pour the mixture into four dariole moulds.
  6. Put the moulds in the the fridge for at least 4 hours or, ideally, overnight until set.
  7. When ready to eat, dip the moulds briefly in a bowl of warm water,  making sure the pannacotta does not get wet.  Up-turn each of the moulds over a serving plate to release the pannacotta.
  8. I serve Elderflower Pannacotta with a puddle of Muscat Syrup on the plate (and more in a jug on the table) but any fresh summer berries such as  strawberries or raspberries are also a good accompaniment.

Method – Muscat Syrup

  1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
  2. Take the pan off the heat and add the elderflower blooms.
  3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
  4. When cool, strain the syrup through a sieve into a jug or bowl.

Keywords: elderflower pannacotta, muscat syrup, gooseberries

This recipe has been shared with:
Link up your recipe of the week

Products from Amazon.co.uk

You may also like…

Elderflower Cordial

Elderflower cordial
Preparing to make Elderflower Cordial

Home-made Elderflower Gin

"<yoastmark

Elderflower and lemon cupcakes

Elderflower
Elderflower and lemon cupcakes
0

Elderflower Gin

Gin and elderflowers
Gin ingredients – elderflower and lemon

Elderflower Gin

Many people, including me,  use these fragrant flowers to make Elderflower Cordial but they can also be used to make beautiful floral-flavoured Elderflower Gin.  Unlike some flavoured gins, such as Rhubarb Gin, which take a number of weeks to mature before they can be drunk, Elderflower Gin is ready the next day!   It is great on its own or with a mixer, such as tonic, or with sparkling wine.

Elderflowers are a good starting point for new “foragers” as they are so widely available and easily recognisable.   They are the blossoms of the elder (Sambucus nigra) which is a small tree or shrub commonly found in woodlands and gardens throughout the UK.   The small creamy-white flowers are arranged in big clusters and bloom in late May or early June.   In autumn, they turn into purple elderberries which also have a range of culinary uses.

Elderflowers
Elderflowers
Equipment

Jam jar

Elderflower cordial
Picked elderflowers
Print
Elderflower gin

Elderflower Gin

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 500 ml 1x
  • Category: Gin
  • Cuisine: English

Description

Add the scent of early English summer to your cocktails with this home-made Elderflower Gin.


Scale

Ingredients

  • 6 elderflower heads
  • 1 strip peel from an unwaxed lemon
  • 1 tablespoon of caster sugar
  • 500 ml gin

Instructions

  1. Wash the elderflower heads to remove any insects.
  2. Put the elderflower heads into the jar together with the lemon peel and caster sugar.  Add the gin.
  3. Allow to infuse for 24 hours.
  4. Strain through a sieve lined with muslin or kitchen paper into a clean jar or bottle.
  5. The gin will keep for approximately one month.

Keywords: elderflower gin

Gin and elderflowers
Elderflower Gin
You may also like…

Rhubarb Gin

Bottles of rhubarb gin
Rhubarb gin

Elderflower Cordial

Elderflower cordial
Preparing to make Elderflower Cordial

Elderflower and lemon cupcakes

Elderflower
Elderflower and lemon cupcakes

 

 

 

 

0

Elderflower Cordial

Elderflowers
Picked elderflowers

Elderflower Cordial

Although there are a number of brands of ready-made Elderflower Cordial available now, it is is really easy to make your own.    I think home-made Elderflower Cordial is best as it has a zesty lemony taste which ready-made versions don’t seem to have.  Also, it is cheaper as the main ingredient is free!

Elderflowers are a good starting point for new “foragers” as they are so widely available and easily recognisable.   They are the blossoms of the elder (Sambucus nigra) which is a small tree or shrub commonly found in woodlands and gardens throughout the UK.   The small creamy-white flowers are arranged in big clusters and bloom in late May or early June.   In autumn, they turn into purple elderberries which also have a range of culinary uses.

Elderflowers
Elder bush
Elderflowers
Elderflowers
Print
Elderflower cordial

Elderflower Cordial

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 1.5 litres 1x
  • Category: Cordial
  • Cuisine: English

Description

This luscious home-made elderflower cordial is so easy to make and can be used in soft drinks, as a cooking ingredient or to bring a floral note to cocktails.


Scale

Ingredients

  • About 20 elderflower heads
  • 3 unwaxed lemons
  • 1 kg sugar

Instructions

  1. Wash the elderflower heads to remove any insects.
  2. Then place them in a large bowl together with the grated zest of the lemons.   (Reserve the lemons as you will need to use their juice later.)
  3. Pour 1.5 litres of boiling water over the elderflowers and lemon zest.   Cover and leave to infuse overnight.
  4. The next day, strain the liquid through a sieve lined with muslin or kitchen paper, into a large saucepan.
  5. Add the sugar and the juice of the lemons to the infused liquid and heat gently to dissolve the sugar.   Once the sugar is dissolved, simmer more rapidly for around 5  minutes until the liquid has thickened slightly.
  6. Transfer the cordial into sterilised bottles or jars. (There are various ways of sterilising bottles and jars.  I think the easiest is to wash in soapy water and then put in an oven at 120 C for 15 minutes).
  7. Once bottled, the cordial will keep for several weeks in the fridge.

Notes

Although the preparation time is only 15 minutes, you do need to leave the mixture to infuse overnight (see step 3).

Keywords: elderflower cordial

Elderflower cordial
Picked elderflowers
You may also like …

Elderflower and lemon cupcakes

Elderflower
Elderflower and lemon cupcakes

Rhubarb Cordial

Making rhubarb cordial
Rhubarb cordial

Dandelion Syrup and Dandelion Jelly

Dandelion honey
Dandelion Jelly

Lilac Syrup

sugar and honey
Lilac syrup

 

 

 

 

0