This Elderflower, Rose and Strawberry Sorbet recipe uses Belvoir’s fabulous Elderflower and Rose Cordial as the base for a delectable floral and fruity sorbet sorbet.
*This recipe was produced following a gifted visit to Belvoir Fruit Farms*
With thanks to Sophie, Pev and ALL of the Belvoir Fruit Farms team for such and informative and enjoyable day, it was a pleasure to see where these LOVELY drinks and cordials are made.
Belvoir Fruit Farms is located on the beautiful Belvoir (pronounced “beever”) Castle estate, in the idyllic Lincolnshire countryside, not far from Grantham.
All About Elderflower
I always think of Midsummer being a time of berries and fruit, as well as summer salads; so, when I was thinking of new recipes I would create for Midsummer this year, I turned to Belvoir Fruit Farms and my garden harvest for inspiration and created today’s recipe for Elderflower, Rose and Strawberry Sorbet.
Elderflowers are essentially a woodland plant and prefer shelter, which is why you see so many of them growing in hedgerows. They are also greedy when it comes to food, and need lots of fertiliser, with woodland (and hedgerow) mulch being the best way to encourage them to grow.
Belvoir Fruit Farms
Being a HUGE fan of elderflowers, as regular readers will know, I was thrilled to be invited to visit and help with the elderflower harvest at Belvoir HQ in Lincolnshire.
As we made our way to the Belvoir Fruit Farms via the majestic Belvoir Castle, we saw one the locals picking elderflowers, to bring to the factory later on, where anyone can bring their elderflower harvest and receive £2 a kilo for their efforts.
I think it’s a wonderful way for Belvoir to collect these fragrant flowers (for their cordial making process), as well engaging with the local community. I later witnessed everyone arriving with their bags of blossom, to be weighed and paid, and there was quite a lengthy queue!
The flowers they collect and sell to Belvoir will then be made to Pev’s mother’s original recipe, which is what makes Belvoir elderflower cordial so delicious.
I was surprised by just how similar the procedure was to making elderflower cordial at home, but just on a larger scale. The flowers are macerated and drained, just as I make my own cordial, and are then decanted into sterilised bottles before being treated to a bot water bath treatment to ensure a safer and longer shelf life.
The bottles are then labelled and boxed before being shipped all over the UK and overseas. (The USA is a big market for Belvoir)
Elderflower, Rose and Strawberry Sorbet
It was a thoroughly enjoyable and interesting day and as an avid lover of all things elderflower, I was inspired to create some new recipes using some of the Belvoir range, of which recipe number one is for Elderflower, Rose and Strawberry Sorbet.
This recipe uses Belvoir’s fabulous Elderflower and Rose Cordial as the base for a summery strawberry sorbet. Make this in an ice cream maker for ease and speed, although it is perfectly possible to make it without one too.
Serve this delectable floral and fruity sorbet with extra strawberries and maybe a stack of home-made shortbread biscuits for a really indulgent treat.
This sorbet recipe is just perfect for all your Midsummer Eve parties and events, especially as elderflowers are steeped in history and are thought to have many magical healing properties, as well preventing evil spirits from entering your house!
If you cannot source Belvoir Elderflower and Rose cordial, you can use normal elderflower cordial with a tablespoon of rose water added to the mixture. Karen
More Elderflower Recipes:
Make the most of the season with some of my other elderflower based recipes. You can find the whole collection here:
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Elderflower, Rose and Strawberry Sorbet Recipe
- 150g white caster sugar
- 500g fresh strawberries, wiped and hulled
- 125ml Belvoir Elderflower and Rose cordial
- Juice of 1 lemon or lime
Step 1: Dissolve the sugar in a pan with 250mls of water - heat it gently and allow to cool once it has dissolved.
Step 2: Blitz the strawberries in a food processor until they are puréed, add the cordial and juice of the lemon and blitz again until well amalgamated. (You CAN sieve the mixture, to omit the pips, at this stage if you wish, but I never bother)
Step 3: Add the cooled syrup to the strawberry, cordial and lemon mixture, mix well and chill in the fridge for several hours.
Step 4: Once the mixture is well chilled, churn it in an ice cream maker according the ice cream maker's instructions. Once the sorbet has been churned, spoon it into a covered container and store in the freezer until needed.
Step 5: Take the sorbet out 10 to 15 minutes before serving.
You can also make this without an ice cream maker - spoon the sorbet into a covered container; take it out every hour or so and beat it vigorously - this stops any ice crystals forming, making sure the the sorbet is smooth.
Nutrition InformationYield 6 servings Serving Size 1
Amount Per Serving Calories 144Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 34gFiber 2gSugar 30gProtein 1g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used