Lemon and Elderflower sorbet
150g caster sugar
1 pint water
juice of 3 lemons
4 tbsp of elderflower cordial
1 egg white
place the sugar in a pan with 1pint of water to dissolve over a low heat and once dissolved simmer for 5 mins until your have made a light syrup. if you have a sugar thermometer it should have a temperature of 106c.
Allow the syrup to cool completely and stir in the lemon juice and cordial and freeze.
When frozen remove from the freeze and break up into chucks and add to a food processor with the egg white and process till smooth and then return to the freezer until frozen
If your making this at the right time of year and fancy making your own Elderflower cordial check out my post on how to make this elderflower and lemon cordial this lasts all year long so its a great make for your store cupboard.