Elderflower ‘Champagne’ Sorbet
We sold out of this sorbet in two days at the Bloom festival in Dublin. It turned out really well and was featured in the Irish Times Magazine today, so I thought the least I could do was post a recipe for anyone who might have been disappointed and might wish to make it themselves.
Elderflower ‘champagne’ sorbet is a dessert gourmet enough to wow any foodie friends. Its taste also seems to evoke an emotional response of nostalgia, of foods once tasted and of carefree summers past. Gather friends together over a dish, and the conversation is likely to turn to forgotten memories and sunny days ahead.
I have posted a recipe for elderflower champagne here.
(And, yes, I know I shouldn’t use the term ‘champagne’ for anything not made in that region of France, but elderflower ‘sparkling wine’ sounds really silly!)
Murphys Elderflower Champagne Sorbet
Ingredients:
330 gr sugar
250 ml spring water
500 ml elderflower champagne
75-100 ml lemon juice (to taste)
Yield: 6 Servings
What to do:
1. Boil the water and stir in the sugar, until it is completely dissolved.
2. Cool completely.
3. Stir in the champagne and lemon.
4. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring at 1 hr intervals to break up the ice.
5. Invite friends over & enjoy!
Technorati tags: elderflower, champagne, elder, recipe, sorbet
This entry was posted on Saturday, June 4th, 2011 at 3:17 pm and is filed under Sorbet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 4th, 2011 at 10:12 pm
This recipe looks really yummy and fresh! I’d love to try it sometime. I recently made a Honeysuckle Sorbet from fresh honeysuckle blossoms in my front yard. It turned out really nice. The recipe was somewhat similar to yours.
Here’s a link to my blog…I’d love to have you check it out if you get the chance…
http://yummayumma.blogspot.com/2011/06/honeysuckle-sorbet.html
June 5th, 2011 at 12:11 am
This dessert looks so refreshing … yum!
June 7th, 2011 at 10:27 pm
That sounds pretty good. I wonder whether sloe gin sorbet would work well?
July 23rd, 2011 at 12:18 pm
Great! made it, tasted it. thanks