So inspired by my Elderflower Fizz Experiment, I have remembered when I was in London how I would buy Elderflower Sorbet and mix in some cracked pepper as a surprise ingredient and refreeze. I love pepper & strawberries, so I tried this one day and love the result. It is very refreshing & the flavours are lifted without the cloying sweetness thanks to the pepper action.
You can mix in some egg white (probably 2 small egg whites for this recipe will do) if you want to make this into a sorbet rather than an ice – I am a little strange about raw egg so I avoid making sorbets at home.
Elderflower & Pepper Granita
1 cup Elderflower Cordial
2 cups hot water
½ lemon, juiced
½ teaspoon lemon zest
1 tblspoon of white sugar ½ to ¾ teaspoon of freshly cracked pepper (more or less to taste)
Mix all the ingredients together until the sugar melts and let infuse gently while cooling. Once cool, put into a container you can use a whisk or fork in and freeze for 3 hours or until the mix gets slushy.
Take out of freezer and whisk up or using a fork give mix a brisk whipping and put back into the freezer.
Do this at least 3 or 4 times until you are happy with the consistency, the fluffier the better.
Serve in small scoops in a wine glass or a martini glass with a mint leaf for garnish. Why not try serving it in a shot glass with a spoon that fits into the glass for an amuse-bouche.
Note: if you have an ice cream maker – put the mix into your ice cream maker and use the machine as per the machines instructions.