Elderflower Sorbet

In France there’s a cheeky dessert called a Colonel, which is lemon sorbet drenched in vodka – here’s our English twist on it! Delicate Elderflower sorbet served with a shot of Gin – who could resist? Serve it in cups and saucers for a quintessential English look.

Serves 6 Prep time 25 mins Bake time 5 mins
Elderflower Sorbet


150g caster sugar

550ml water

a strip of lemon peel

250ml Belvoir Elderflower Cordial

shots of gin to taste

slices of lemon and shortbread biscuits to serve


1. Put the sugar, water and strip of peel in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 mins until  a syrup forms. Stir in the cordial and cool, then chill.

2. Churn in an ice cream maker according to manufacturer’s instructions OR pour into a freezer container and place in the freezer, stirring every hour until frozen. This should take about 6 hours.

3. To serve, remove from the freezer for about 10 mins before scooping into tea cups. Garnish with a slice of lemon and drizzle over the gin. Serve with shortbread biscuits.