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    Sparkling elderflower sorbet

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    Sparkling elderflower sorbet

    An elegant, soft-set alcoholic sorbet, perfect with fresh berries.

    • Vegetarian
    • Gluten Free
    • Attributes
    • 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.

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    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


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    4 stars