An elegant, soft-set alcoholic sorbet, perfect with fresh berries.
Sparkling elderflower sorbet
- Preparation time: 5 minutes, plus chilling, churning and freezing
- Cooking time: 5 minutes
- Total time: 10 minutes, plus chilling, churning and freezing
Makes: about 1.2 litres
170g white caster sugar
60g liquid glucose
150ml elderflower cordial
750ml bottle sparkling wine, chilled
1. Heat the sugar and liquid glucose in a small pan with 3 tbsp water. Stir over a medium heat until completely dissolved and you have a thick syrup. Mix in the elderflower cordial with a pinch of salt and stir over the heat for a few minutes, until combined. Transfer to a large jug and set aside to cool completely (about 1 hour).
2. Whisk the sparkling wine into the syrup until no longer bubbling, then freeze in a pre-chilled container for at least 6 hours, until almost completely frozen. Whizz the mixture in a food processor until smooth, then churn in an ice-cream machine according to manufacturer’s instructions.
3. When the mixture is thick and the blade almost stops, return it to the chilled container, cover and freeze for at least 6 hours, or preferably overnight. Serve straight from the freezer, in chilled glasses, with fresh summer berries, if liked.