Elderflower & blueberry sorbet

115g (4oz) demerara sugar
350g (12oz) fresh blueberries
150ml (1/4 pint) elderflower cordial
1 egg white
extra blueberries to decorate


  1. In a saucepan, dissolve the sugar in 300ml (1/2 pint) water and bring to the boil. Add the blueberries and elderflower cordial. Pour into a food processor and blend until smooth.

  2. Pour the mixture into a shallow freezer container and allow to cool, then freeze for about 2 hours or until it is mushy.

  3. Whisk the egg white until stiff. Remove the blueberry mixture from the freezer and break up with a fork. Fold the egg white into the mixture and re-freeze for 3 hours until firm.

  4. Twenty minutes before serving, transfer the sorbet to the refrigerator to enable it to soften slightly, making it easier to serve. Decorate with extra blueberries.

Addmore - Elderflower & blueberry sorbet

PHONE. (03) 693 8343     EMAIL. elderflower@addmore.co.nz

POST. PO Box 80, Geraldine, SOUTH CANTERBURY 7956