John Myers
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Elderflower Sorbet with Wild Strawberries
The perfect elderflower sorbet with wild strawberries recipe with a picture and simple step-by-step instructions.
Marinate wild strawberries
- 150 g Wild strawberries
- 2 tbsp Sifted powdered sugar
- 3 tbsp Strawberry liqueur same. according to
The sorbet:
- 2 Pc. Lemons
- 150 g Sugar
- 3 dl Prosecco dry
- 75 ml Elderflower syrup
- 2 Pc. Fresh egg whites
- 1 pinch Salt
- 1 tbsp Sifted powdered sugar
- 4 Pc. Peppermint sprigs
Marinate wild strawberries:
- Wash the wild strawberries very carefully, drain well, spread out on kitchen paper and dry a little. Put in a container with powdered sugar and liqueur. Put aside.
The sorbet:
- Squeeze the lemons. Simmer the juice with sugar until syrupy. Cooling down. Pour in the prosecco and elderflower syrup, stir well, freeze for approx. 1 hour. Stir well. Beat the fresh egg white with a pinch of salt until stiff, add the powdered sugar and continue to beat until it is glossy. Pull underneath it carefully. Freeze everything with the ice cream maker.
Serving:
- Put wild strawberries with juice in a dessert bowl. Put the sorbet in the middle and garnish with a peppermint sprig.
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