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Elderflower Sherbet

The fresh, delicate flavor and floral aroma of elderflower lends itself to this refreshing sherbet. Eat the sherbet alone, or top sweetened berries with a small scoop.

  • Servings: 8
  • Yield: Serves 8
Elderflower Sherbet

Source: Martha Stewart Living, July 2008


  • 1 cup sugar
  • 1/2 cup water
  • 2 cups buttermilk
  • 3/4 cup milk
  • 1/4 cup elderflower cordial


  1. Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.

  2. Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.

  3. Freeze mixture in an ice cream maker according to manufacturers' directions. Transfer to a large container, and freeze until firm, about 1 hour.

Cook's Note

Sherbet can be frozen for up to 5 days.


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