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.
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.
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.
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
- 1 10 oz bag of frozen raspberries
- 1 lemon
- 1 tbsp elderflower syrup
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.
Serve immediately or place in a freezer safe container. Let defrost for 10-15 minutes before servings.
- Elderflower: if you don’t have elderflower, you can still make a raspberry lemon sorbet
- Raspberries: Swap raspberries for any frozen fruit!