Lemon & Elderflower Sorbet

Put the bowl of your ice cream churner into the freezer 24 hours before you intend to churn your sorbet if your churner requires the bowl to be pre-frozen before use. 

1. Cut the base off of each lemon (to enable them to stand up). Set these offcuts aside.
2. Now slice off the tops of the lemons, cutting in around the 2cm mark. You now have the lemon cups and lids.
3. Use a small serrated knife to cut the lemon flesh away from the skins and then scoop all flesh out using a teaspoon, collecting all flesh and juice in a bowl.
4. Lay the empty lemon cups and the lids on a baking sheet lined with parchment and transfer to the freezer.
5. Tip the collected lemon juice and flesh into a sieve suspended over a clean bowl or jug and press down to extract all juice. You will need to collect 200ml of juice.
6. Now pour the sugar into a saucepan, add the reserved offcut bases of the lemons, along with the 200ml lemon juice, Belvoir Farm Elderflower Cordial and water.
7. Heat gently, to dissolve the sugar, then increase the heat and bring up to simmering point. Take off the heat and leave to cool to room temperature.
8. Remove the chunks of lemon from the mixture and then cover the mix and transfer to the fridge for at least 6 hours, but preferably overnight.
9. When ready to churn, pour the chilled sorbet mixture into your ice cream maker and let churn for 10 minutes.
10. After 10 minutes, whisk the egg white until frothy and slowly pour it into the churner whilst it is still running. Continue to churn the sorbet until it is thick, smooth and looks white (another 10-15 minutes).
11. As soon as it is ready transfer the sorbet to a large piping bag fitted with a wide round nozzle. Take your lemon cups out of the freezer and pipe the sorbet into each cup. Add a lid to each lemon.
12. Any remaining sorbet can be piped into a small Tupperware pot, covered and stored in the freezer.
13. If serving straight away garnish each lemon with an elderflower leaf and sprig of flowers. If serving later, add the lids and transfer the lemon cups back to the freezer. Do not add the garnish until ready to serve as the elderflowers do not freeze well.

Expert Tips

• You don’t have to serve the sorbet in the lemon shells. If preferred, transfer the churned sorbet into a freezer-proof pot, cover and stash in the freezer until ready to serve.
• These lemon cups are best served within 48 hours but the sorbet, when stored in a covered pot, will stay fresh for up to 2 weeks in the freezer.