raspberry and elderflower sorbet

  • 4 cups (500g) frozen raspberries
  • ½ cup (125ml) boiling water 
  • 1¼ cups (310ml) elderflower cordial (see tip)
  1. Place the raspberries, water and cordial in a food processor and process until combined. Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set. 
  2. Cut the sorbet into squares and, in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre. 

Tip: Find elderflower cordial in supermarkets and greengrocers.

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