Elderflower Sorbet

Ingredients

• 100 ml water
• 100 g sugar
• 0.5 lemon (unprocessed)
• 4 elderflower buds
• 200 ml lukewarm water
• 200 g sugar
• 150 ml Prosecco
• 4 fresh elderflower buds
• 1 Egg white
• sugar for dusting

Instructions

1. 1.

   Bring the water, sugar, grated lemon zest and freshly squeezed juice to a boil for the syrup. Add the flowers, bring to a boil again, remove from heat and let cool. Then strain the syrup as desired.

2. 2.

   Dissolve the sugar in lukewarm water while stirring for the sorbet base. Mix the sugar water with the syrup and Prosecco. Pour the mixture into a bowl and place it in the freezer.

3. 3.

   Stir well after a short hour. Repeat until the sorbet is completely frozen (after 4‑5 hours). The mixture can also be finished in an ice cream maker.

4. 4.

   Before serving let the sorbet soften slightly.

5. 5.

   Meanwhile brush the elderflowers with egg white and dust or roll them in sugar.