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Sparkling elderflower sorbet
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An elegant, soft-set alcoholic sorbet, perfect with fresh berries.
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.
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.