Lemon and Elderflower Sorbet with Prosecco is a modern British recipe for a classic Italian-inspired dessert of a sorbet made with lemons and elderflower cordial served with prosecco sparkling wine cantucci biscuits. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon and Elderflower Sorbet with Prosecco.
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Lemon and Elderflower Sorbet with Prosecco: Classic British recipe for a sorbet made with lemons and elderflower cordial served in a glass with prosecco wine and accompanied by cantucci biscuits.
Combine the sugar in a saucepan with 600ml water. Heat gently to dissolve over low heat then bring to a simmer and cook for 3 to 5 minutes, or until you have a light syrup. Take off the heat and set aside to cool completely before stirring in the lemon juice and elderflower cordial.
Turn into a container and set aside in the freezer until completely frozen. When set allow to defrost sufficiently to break up easily then break into chunks and place in a food processor with the egg white. Process until smooth then return to the freezer container and allow to freeze completely.
To serve, scoop a ball of the sorbet into 4 glass bowls then top with a generous slug of Prosecco. Serve immediately, accompanied by cantucci biscuits.
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