Elderflower and Gooseberry Sorbet
Gooseberry and Elderflower Sorbet
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.
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Other Elderflower Recipes
I am a big fan of elderflower and love its distinctive floral flavour. I have lots of recipes, some using fresh elderflowers and some which can be made with shop-bought elderflower cordial.
- Elderflower Cordial – classic floral cordial that can be used to make summer drinks and to flavour baked goods and desserts
- Elderflower Vinegar – very easy to make with fresh elderflowers and brings a brilliant floral taste to summer salad dressings.
- Home-made Elderflower Gin – very easy to make with fresh elderflowers and great drunk on its own or as the basis for floral cocktails.
- Elderflower Cupcakes – quick and easy and can be made using shop-bought cordial.
- Simple Elderflower Ice Cream – delicious floral ice cream which can be made using shop-bought elderflower cordial.
- Elderflower Pannacotta – light and creamy summer dessert
Recipe for Gooseberry and Elderflower SorbetPrint
This cooling Gooseberry and Elderflower Sorbet is sweet and refreshing on a hot summer’s day.
Ingredients: For the Muscat Syrup
- 250 g (8 oz) green gooseberries
- 250 g (8 oz) caster sugar
- 4 tbs water
- 4 elderflower blooms
Ingredients: To make the Muscat Syrup into Gooseberry and Elderflower Sorbet
- For 600 ml (1 pint) of Syrup, an additional 200 ml (35 fl oz) of water (that is, add one third quantity of water to syrup)
- Juice of half a lemon
Method – Muscat Syrup
- 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.
- Take the pan off the heat and add the elderflower blooms.
- Allow the syrup to cool. The flavour of the elderflower blooms will diffuse into the syrup.
- When cool, strain the syrup through a sieve into a jug or bowl.
Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet
- Dilute the syrup with water – one third water to two thirds syrup.
- Add juice of half a lemon.
- Transfer the sorbet mixture to the fridge to become thoroughly chilled.
- 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