elderflower sorbet

Ingredients

• 2 handfuls elderflowers
• 2 stems Mint
• 2 stems lemon balm
• 250 ml dry white wine
• 100 ml clear apple juice
• 1 lemon (juice)
• 1 cardamom pod
• 150 g sugar
• 2 egg whites

Instructions

1. 1.

   Remove the petals and place them in a bowl. Rinse the mint with the lemon balm briefly, shake dry and add to the petals.

2. 2.

   Bring the wine with the apple juice, lemon juice, cardamom, 200 ml water and sugar to a boil. Simmer for a few minutes until the sugar dissolves. Remove from heat and let cool about 10 minutes. Pour over the flowers and herbs, cover and refrigerate overnight.

3. 3.

   Beat the egg whites until creamy (not stiff). Strain the flavored liquid through a fine sieve and fold in the egg whites. Freeze in an ice cream maker or pour into a metal bowl and place in the freezer for at least 3 hours, stirring vigorously with a fork every 20 minutes.

4. 4.

   Scoop frozen sorbet into balls and serve.