Deep Fried Elder Flowers & Elder Flower Sorbet

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Deep Fried Elder Flowers

12 elder flower
oil for deep frying
icing sugar for sprinklng
100 g / 3,5 oz (1 1/2 dl / 0,3 pt) flour
2 tablespoons oil
1 1/2 dl / 0,3 pt lukewarm water
1 egg white


[1] Make a smooth batter of flour, oil and water. The batter should have the consistency of heavy cream. Leave it to swell in a cool place for 1-2 hours. Just before use, whisk the egg whites stiff and fold it into the batter.

[2] Rinse the elder flowers and shake them dry in a towel. Dip them once in the batter and shake off extra batter. Place them in a large pot with oil heated to 180° C / 355° F. Do not put too many flowers in the pot at a time. They should not touch one another.

[3] Take them up when they are delicately golden and let the fat drain off on paper towel. Arrange them on a serving dish and keep warm while you fry the other flowers. Sprinkle powdered sugar over the flowers and serve them freshly made.

Elder Flower Sorbet

9 dl / 1,8 pt water
350 g / 0,75 lb (4 dl / 0.8 pt) demerara
16 flowers of elder
juice of 2 lemons
1 large egg white


[1] Mix water and demerara sugar in a pan. Boil the syrup until the sugar is dissolved. Wash the elder flowers and shake them dry. Place them in the pan, cover with a lid and pull the pan away from the heat. Let stand for 30 minutes and infuse.

[2] Strain the syrup and add the lemon juice. Cool. Place the syrup in the freezer and leave it until it is semi-frozen. about 1 hour. Stir the syrup a few times during freezing.

[3] Whisk the egg whites stiff, but not dry. Fold it into the syrup and freeze completely, about 1 hour. Server the sorbet in dessert glasses garnished with fresh elder flowers.

6 servings.


Follow the recipe for elder sorbet, but use 24 young blackcurrant leaves instead the elder flowers. Garnish with a small blackcurrant leaf or a few red currants.