Elderflower Sorbet from The Great Ice Cream Book by Jon Croft
Place everything into a large container and stir from time to time, over a minimum period of 24 hours. Strain the liquid. This liquid will be of cordial strength and may need diluting with...
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Cooking tools:
- Airtight container
- Fine-mesh sieve
- Saccharometer
- Ice cream maker
- Freezer
- Whisk
Ingredients
- 18 heads of elderflower, washed
- 2 oranges, sliced
- 1 egg white
- 1½ lb. (675 g.) castor sugar
- 1½ pints (875 ml.) water
- 1 oz. (25 g.) tartaric acid
- ½ lemon, sliced
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