Raspberry Elderflower Sorbet

Raspberry Elderflower Sorbet

Sometimes the period of time from when I come up with a new recipe and post it is just a few days. I come up with a new idea on Thursday, buy ingredients Friday, cook Saturday, edit Sunday and post Monday. Other times the process takes a few months, for this recipe it was definitely the latter.

raspberry elderflower sorbet

As you can likely guess by the ingredients, this recipe was inspired by none other than the royal wedding cake. I’ve had elderflower in cocktails before and really loved it so I wanted to think about how I could incorporate it into something else. First I had to figure out where to find some… first stop amazon… success.

raspberry elderflower sorbet

It took me another few weeks to think about where to use it. When I decide on a new ingredient, I usually start jotting down different ideas of what to make. I take these ideas and then add and take away ingredients until I feel I have a unique dish.

raspberry elderflower sorbet

When I started listing out possible raspberry dishes, I initially had raspberry sorbet. Then I changed it to raspberry lemon sorbet, and a few days later, raspberry elderflower sorbet! A winner!

raspberry elderflower sorbet

Raspberry Elderflower Sorbet

Ingredients

  • 1 10 oz bag of frozen raspberries
  • 1 lemon
  • 1 tbsp elderflower syrup

Instructions

  1. In a food processor, add the raspberries, juice of one lemon and the elderflower syrup. Blend on high until the mixture resembles a creamy sorbet. 

  2. Serve immediately or place in a freezer safe container. Let defrost for 10-15 minutes before servings. 

raspberry elderflower sorbet

Substitutions:

  • Elderflower: if you don’t have elderflower, you can still make a raspberry lemon sorbet
  • Raspberries: Swap raspberries for any frozen fruit!


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