| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30-40 minutes |
| Servings |
portions
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Ingredients
- 300 ml water
- 200 g caster sugar
- 10 heads elderflowers cleaned
- 1 x lemon zest and juice
Ingredients
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Instructions
- In a large saucepan add the water, sugar, elderflowers and the lemon.
- Bring to the boil and simmer for 5 minutes.
- Leave all the ingredients to cool completely and then strain out the liquid.
- Add the cold liquid to an ice-cream machine and churn until set or alternatively pour in to a container and freeze stirring every 30 minutes until made. The mix should be soft enough to scoop and hold its shape.
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