Elderflower Sorbet

The wine in the sorbet helps keep it from freezing too hard. If you want to omit it, you'll probably need to take the sorbet out of the freezer several minutes in advance before scooping. I tried it with both amounts of sugar (sugar also helps keep things from freezing too hard) and preferred the flavor with 3/4 cup, although you're welcome to use either. For more information, check out my post, Tips for Making Homemade Ice Cream Softer I've not used dried elderflowers (which I just learned about), but if you try it with them, let us know how it turns out in the comments.

Servings cups (500ml)

1 cup (250ml) water
1/2 - 3/4 cup (100-150g) sugar
1/3-1/2 cup (10-15g) fresh elderflowers
3/4 cup (180ml) freshly squeezed lemon juice
3 tablespoons dry white wine

Heat water and sugar over low heat in a medium saucepan, stirring until the sugar is dissolved. Remove from heat and add the elderflowers. Cover and let steep for at least 4 hours, but preferably overnight.
Strain the mixture through a fine mesh strainer, pressing the flowers with the back of a soup spoon to extract as much flavor from them as possible. Add the lemon juice and white wine. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.