Elderflower Sgroppino Recipe

Elderflower Sgroppino Recipe

Slushy ice, in other words. In Italy, sgroppino is a grown-up concoction of Prosecco, vodka and sorbet served as a cocktail. I make this elderflower version for my children on especially hot days. By all means make a Prosecco version when the kids have hit the sack.

Elderflower Sgroppino Recipe

Elderflower Sgroppino Recipe

Ingredients: 

Serves 4

  • 8 ice-cream scoops of lemon sorbet or elderflower sorbet
  • about 200ml sparkling elderflower pressé, or elderflower cordial (see below) with sparkling water
  • fresh mint or lemon balm leaves, to serve

Method:

Place the sorbet scoops in a jug and add the sparkling elderflower pressé to the jug.

  1. Whisk together by hand until combined and you have a thick slushy ice.
  2. Divide the slushy sorbet between 4 glasses and stir each with a spoon, topping up with a little more elderflower pressé if needed.
  3. Top each glass with a mint or lemon balm leaf to make it look especially lovely.

 

Elderflower Cordial Recipe

Ingredients: 

Makes 1.5 litres

  • 25 generous heads of elderflower
  • zest and juice of 2 lemons (preferably unwaxed)
  • 1.5 litres boiling water
  • 1kg caster sugar

Method:

  1. Carefully pick over the elderflower heads, removing any insects. Put the flowers into a bowl with the lemon zest.
  2. Pour the water into the bowl, making sure all the flowers get fully immersed in the water to prevent them oxidizing and turning brown.
  3. Cover with a clean tea towel and leave overnight to infuse.
  4. Strain the liquid through a clean jelly bag or piece of muslin into a large pan.
  5. Add the sugar and the juice of the lemons.
  6. Bring to the boil, skim off any froth that surfaces and simmer for 2 minutes, stirring well to ensure that all the sugar has dissolved. 
  7. Leave to cool, then pour what syrup you plan to use immediately into a sterilized container or bottle and store in the fridge. Pour the remaining cordial into clean plastic bottles and store in the freezer for up to a year.
  8. Dilute as required with still or fizzy water to taste. We found 1:3 cordial to water to be best

 

The Five O'Clock Apron Claire Thomson

 

 

 

The Five O’Clock Apron by Claire Thomson is published by Ebury Press, £20. Photography by Mike Lusmore.

 

 

 

Available to buy from Amazon

 

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