Blackberry Sorbet With Elder Flower Recipes

Steps:

• Puree the blackberries in a blender or a food processor or put them through a food mill. Press them through a strainer to remove the seeds.
• Meanwhile, bring the sugar and water to boil in a small saucepan for five minutes. Cool.
• Combine blackberry puree and sugar syrup and mix well. Stir in lemon juice and elder flower concentrate and freeze in an ice cream maker according to directions.

Steps:

• In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
• Increas the heat and boil without stirring for 1 minute.
• Turn off the heat and let the mixture cool completely.
• Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
• If desired, pour the puree through a strainer to remove the seeds.
• Cover and refrigerate until cold.
• Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
• When finished, the sorbet will be soft but ready to eat.
• For firmer sorbet, transfer mixture to a freezer container; freeze several hours.

Steps:

• Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.
• Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.
• Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice - you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.
• Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.