Sparkling elderflower sorbet

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

  • Vegetarian
  • Gluten Free
  • Attributes


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

  • 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

Nutritional Info

Typical values per serving:

Energy 1,158kJ
Fat 0g
Saturated Fat 0g
Carbohydrate 51.5g
Sugars 47g
Protein 0.4g
Salt trace
Fibre 0g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Fri Jul 01 12:30:11 BST 2016.