You are here

Chamomile Elderflower and Wild Blueberry Sorbet

Chamomile Elderflower and Wild Blueberry Sorbet


  • 2/3 cup boiled water
  • 1 chamomile herb tea (I like Alokozay)
  • 6 tablespoons honey
  • 2 cups frozen wild blueberries
  • 1/4 cup Elderflower soda
  • Juice of 1/2 lemon
  • 1 pasteurized egg white, lightly beaten


  1. Add the honey, water, tea bag and thyme into a saucepan over medium heat, stirring until honey has dissolved. Increase the heat and bring to a boil for a minute. Put the lid on the pot, and allow to cool (covered) until it's room temperature.
  2. Meanwhile, puree the blueberries in a food processor until smooth. Press through a fine sieve into a bowl to discard the seeds. Make sure to press the puree hard with a wooden spoon to make sure you don't miss anything.
  3. Stir the blueberry puree into the honey syrup along with the Elderflower and lemon.
  4. Add to a prepared ice cream maker and process according to manufacturer's directions. After about 20 minutes in the machine, gradually pour in the lightly beaten egg white.
  5. Transfer sorbet to a shallow container and store in the freezer until ready to serve.


  • Recipe provided by Abbey Sharp, R.D., of Abbey's Kitchen.

Nutrition Information

Per serving: 98 kcal cal., 0 g fat (0 g sat. fat), 7 mg sodium, 1 g fiber, 23 g sugar, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment