It’s so nearly the weekend that we couldn’t resist sharing another recipe for cooling off in an utterly delicious fashion. This sorbet is the most refreshing, flavoursome treat, and I can’t think of anything better to soothe my summer.
It’s packed full of fruity goodness but has just enough gin in it to give a relaxing sauce-hit at the end of dinner, or to help ease you into your afternoon snooze in the sun. And the elderflower is just the icing on the cake.
So turn the heat up to an eleven and kick back with a bowlful of this.
Blueberry & Elderflower Gimlet Sorbet (makes around 6 servings)
Ingredients:
- 250g blueberries
- 150ml gin - the more fragrant the better. We recommend Warner Edwards.
- Juice of half a lemon
- 200ml of elderflower presse or 60/40 elderflower cordial and tonic. You can also use elderflower liqueur if you like it even saucier - we'd recommend using 100ml and 100ml of tonic or lemonade.
- 2-3 tbsp mint-infused sugar syrup
How to make it:
1. To make a simple syrup, take 1 part sugar to 1 part boiling water (we used a small wineglass of each) and bring them to the boil for 3-5 minutes, or until all the sugar has dissolved. Do not boil for too long, or the mixture will become too thick!
2. When done, pop three or four mint leaves into it and leave to cool in the fridge. After about 20 minutes, taste the mixture to check if its minty enough for you, and remove the leaves.
3. Whizz the blueberries, gin and lemon juice in a blender. If you don't like it too pulpy, put the mixture through a sieve.
4. Add the elderflower and 2-3 large spoons of sugar syrup (depending on your desired sweetness).
5. Freeze overnight (give it the occasional stir if you get the chance) - it should be nice and firmly slushy by around lunchtime the next day. Serve with more gin, obviously.
What are you cooling off with this weekend? Let us know in the comments!
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