Elderflower & Basil Sorbet Recipe

It is Elderflower season and the perfect time to create some delicious recipes with the free bounty of the elderflower tree! I decided to create an Elderflower sorbet and added basil after trying a basil sorbet at a friend’s wedding, it was a delight I wanted to try and recreate. I was winging this recipe as I went along but I was really happy with how it turned out.


Check out my Elderflower, Lemon & mint cordial recipe here.

What you will Need

15 Elderflower heads

2 Lemons

250ml of cold water

150g Granulated sugar

Bunch of basil

A handful of chopped Strawberries – optional

How to Make


Pick your Elderflower heads ensuring you don’t take too many from the same tree, there’s no need to wash the flowers, just give them a shake & remove any imperfections & brown petals.  Check them for bugs, when picked straight from the tree, there will, of course, be little creepy crawlies but these can easily be removed. Trim off as much of the green stem as possible.


Add the elderflower heads & sliced lemon into a pan, add some heat and bring to a boil.


Turn off the heat, bruise up the basil, I used a pestle and mortar then added the basil to the pan, stir, then cover the pan with a tea towel, leave to sit for 24 hours.


Take a bowl and place a muslin cloth in a sieve then strain the mixture into the bowl. Squeeze the muslin to get out the extra juice then discard the contents of the muslin cloth.


Return the liquid to the pan, bring to the boil,  add in the sugar, stir until dissolved, turn off the heat and leave to cool. Pour your mixture into a freezer-proof container, pop the lid on, and place it on a flat surface in the freezer.


Leave for 2 hours, then take out and stir the mixture to break up the ice crystals, this will help to stop the sorbet setting solid. Pop back in the freezer and remove every hour for the next 4 hours to stir again.


Once set, you should have some deliciously flavoured sorbet, take it out the freezer around 5-10 minutes before you want to eat it. I served mine with chopped strawberries and tiny basil leaves.


This sorbet will save for around 3 months, if you can make it last that long. I think if I made this sorbet again I would try a version where I blend the basil and add it at the same time as the sugar. This would give a stronger basil flavour. I’ll let you know if I try it.

Thanks for taking the time to check out my Elderflower & basil sorbet recipe, as always if you make this recipe please tag me on @i_heart_maggie  for Instagram or @IHeart_Maggie on twitter.


Claire X

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