Elderflower Sorbet

Ingredients

• 2 Stalks Mint
• 200 ml elderflower syrup
• 1 untreated lemon (juice and zest)
• 2 egg whites
• 40 ml cassis

Instructions

1. 1.

   Rinse the mint and bring it to a boil in a small pot with the syrup, 200 ml water, lemon juice, and zest. Remove from heat and let cool, then strain through a sieve.

2. 2.

   Whisk the egg whites until half‑set and fold into the syrup mixture. Pour the batter into a shallow metal bowl and freeze for at least 3 hours, stirring vigorously every 20 minutes with a fork.

3. 3.

   Serve by pouring into glasses and drizzle with cassis. Add a splash of sparkling wine or champagne if desired.