Gooseberry and Elderflower Sorbet

The trees are full of flowers at the moment but the ones I'm waiting  for are the elderflower the next two recipes  use these wonderful flowers to make refreshing  spring/summer food and drink. Gooseberries and elderflowers go together perfectly, with the elderflower imparting a beautiful musky flavour.

Ingredients 

Serves 4

375g caster sugar

300ml water

6 heads of elderflower

1kg gooseberries

Method

1 Place the sugar and water in a medium-sized pan and stir to dissolve. Bring to the boil, and then add the gooseberries. Simmer for 5 minuts and then remove from the heat.

2 Place the elderflowers in a piece of muslin and tie to secure. Add to the gooseberry mixture and leave to infuse for 2 hr.

3 Strain the liquid through a muslin-lined sieve or jelly bag. Do not force the mixture through or the result will be cloudy.

4 Transfer the syrup to an ice-cream maker and churn for 20 min. Serve immediately, or store in the freezer.