This sorbet calls for elderflower soda, which can be found in the sparkling water aisle in most grocery stores (it's also called Elderflower Presse, so keep an eye out!).

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Instructions Checklist
  • 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.

  • Meanwhile, purée 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 purée hard with a wooden spoon to make sure you don't miss anything.

  • Stir the blueberry purée into the honey syrup along with the Elderflower and lemon.

  • 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.

  • 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 Facts

98 calories; carbohydrates 25g; insoluble fiber 1g; sugars 23g; protein 1g; sodium 7mg.