Lemon and Elderflower Sorbet with Prosecco Recipe

Our Lemon and Elderflower sorbet with Prosecco only takes 15 minutes to prepare, then all you have to do is pop it into the freezer and voila, your very own healthy sorbet, minus the guilt!


150g castor sugar

juice 3 lemons

1tbsp elderflower cordial

½ free range egg white

600ml Prosecco

Cantuccini biscuits, for dipping


Place the sugar in a saucepan with 600ml water. Dissolve over a low heat, then simmer for 3 to 5 minutes until you have a very light syrup. If you’re using a sugar thermometer, it should reach 106 to 112°C. Allow the syrup to cool completely, then stir through the lemon juice and cordial. Transfer to a container and freeze. When frozen, allow to defrost enough to break it up easily, then break into chunks and place in a food processor with the egg white. Whizz until smooth, place back into the container and freeze again.

To serve, scoop a ball into 4 glass bowls then top with a good glug of Prosecco and serve immediately with Cantuccini biscuits on the side.


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