Elderflower Sherbet Food

ELDERFLOWER SHERBET

Elderflower Sherbet image

The fresh, delicate flavor and floral aroma of elderflower lends itself to this refreshing sherbet. Eat the sherbet alone, or top sweetened berries with a small scoop.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

1 cup sugar
1/2 cup water
2 cups buttermilk
3/4 cup milk
1/4 cup elderflower cordial

Steps:

Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.
Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.
Freeze mixture in an ice cream maker according to manufacturers' directions. Transfer to a large container, and freeze until firm, about 1 hour.

STRAWBERRY-ELDERFLOWER JAM

Strawberry-Elderflower Jam image

Many jams call for a squeeze of citrus, such as lemon, to balance the sweetness of the fruit, but vinegar can bring the same acidity with a more neutral flavor. In this jam, a small bit of red wine vinegar balances the sweetness but lets the strawberries be the star.

Provided by Food Network Kitchen

Categories condiment

Time 2h30m

Yield about 1 2/3 cups of jam

Number Of Ingredients 5

Ingredients

1 1/2 pounds strawberries, hulled and quartered (or chopped if large)
1 cup sugar
2 teaspoons red wine vinegar
Pinch of salt
1/3 cup elderflower liqueur

Steps:

Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

ELDERFLOWER SORBET

Elderflower sorbet image

Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over

Provided by Cassie Best

Categories Dessert

Time 30m

Yield Serves 8-10

Number Of Ingredients 3

Ingredients

20 heads of elderflower , freshly picked
300g caster sugar
2 lemons , halved and juiced (reserve the halves)

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.

Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar

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