Raspberry And Elderflower Sorbet - cooking recipe

Ingredients

4 cups frozen raspberries, 500g
1/2 cup boiling water, 125ml
1 1/4 elderflower cordial, 310ml

Preparation

Place all ingredients in a food processor and process until combined.
Pour into a freezer proof container and freeze until set, approximately 3-4 hours.
Cut the sorbet into chunks and reprocess in the food processor until smooth.
Return to the freezer for 1 hour or until ready to serve.