Categories: DessertsElixirs

Elderflower syrup and sorbet

Two spring recipes with a delicate flavor, and the same modus operandi…

Syrup

1 dozen elderflower umbels
150 ml (2/3 cup) of organic apple juice with no sugar added
600ml (2^1/2 cups) of water
600g (3 cups) of sugar
1 lemon

Sorbet

1 dozen elderflower umbels
100 ml (1/3 cup, 2 tbsp) of organic apple juice with no sugar added
400ml (1^2/3 cup) of water
125g (1/2 cup, 2 tbsp) of sugar
1/2 lemon

Syrup

Shake the elderflower umbels but don’t wash them.

Remove the stems and put the flowers in a large bowl.

In a pan, pour the apple juice, the water and the sugar, and bring to a boil for five minutes.

Pour the syrup on the flowers and add the lemon juice. Cover with a clean towel and let infuse for 24h to 48h. Strain and pour into sterilized bottles. Enjoy the syrup with water, or with white wine or with Champagne for an original Kir royal.

Sorbet

Shake the elderflower umbels but don’t wash them.

Remove the stems and put the flowers in a large bowl.

In a pan, pour the apple juice, the water and the sugar, and bring to a boil for five minutes.

Pour the syrup on the flowers and add the half lemon juice. Cover with a clean towel and let infuse for 24h to 48h. Strain and pour in an ice cream maker. If you don’t have one, pour the preparation in a plastic jar and put in the freezer. Every hour, mix the sorbet with a long neck blender, until it is smooth.

Enjoy for example with speculoos kind of biscuits crumbs and sprinkle with fresh flowers.

Plate: Ecume @ Bernardaud

Champagne @ Arlaux champagne

Fabrice