Elderberry sorbet
The recipe starts with preparing sweetened elderberry juice – if you can find some good quality ready-made elderberry juice, that is a convenient short-cut. But foraging for elderberries while going for a walk is a nice way to get this recipe started for a taste of early autumn.
Ingredients
- 400 g elderberries, washed
- 250 ml water
- 100 g caster sugar
- spritz of lemon juice
- 1 egg white, whipped with a pinch of salt
- elderberry cordial to serve (and a little Grand Marnier or Cointreau, if liked)
Method
- In a saucepan, bring elderberries, water, lemon juice and sugar to the boil. Simmer for 10 minutes until berries start to disintegrate. Remove from heat and pass through a fine-meshed sieve, collect elderberry juice (about 400 ml), set aside to cool to room temperature. Alternatively, omit this stage and replace by 400 ml shop-bought elderberry juice.
- Mix cooled elderberry juice with whipped egg white. Pour mixture into a flat, freezer-proof dish, move to freezer. Remove from freezer every 30 minutes (or so), and vigorously mix / whip until completely frozen and smooth (that takes several hours). Before serving, move from freezer to fridge for 30 minutes. Spoon a serving into a pre-cooled glass and pour over some elderberry cordial (and orange liqueur, if liked).