Raspberry and Elderflower Sorbet

We enjoyed it for pudding tonight - plenty left for tomorrow too!

It's been a busy few weeks which is why I haven't had anything new on the blog for a couple of weeks. This weekend, my son and I headed up to stay with our friends in Suffolk. They live in the country, with a huge vegetable patch and an abundance of raspberries. I love all the goodies we always come home with and this weekend it was a big container of freshly picked raspberries. Thank you, Anna, for the food and hospitality!

Hand picking the raspberries

What a stash!

I was thinking hard about what I could do with them that would do the lovely flavour justice.
Anyway, I turned to Donna Hay and searched her recipes and found so many choices. I decided on the sorbet as it was so simple and I knew it was something I could easily whip up. Have a look at her original here.

Raspberry and Elderflower Sorbet

 

Ingredients:

 

4 cups (500g) frozen raspberries  

½ cup (125ml) boiling water       

1¼ cups (310ml) elderflower cordial (see tip)  

 

Method:

     

Place the raspberries, water and cordial in a food processor and process until combined.
Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set.
Cut the sorbet into squares and, in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.

Tip: Find elderflower cordial in supermarkets and greengrocers.

  

I froze the raspberries in a pan, covered in cling film.

 

Whizzing up the frozen berries, water and elderflower cordial. This cordial is readily available in UK supermarkets. This cuts through the sharpness of the raspberries to add a subtle sweetness.

 

The mixture prior to freezing.

Ready to serve - such a delicious flavour, so distinctly raspberry. The colour was actually a little darker, and gorgeous.