Water Lilies Sorbet

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 6
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Water Lilies Sorbet is a refreshing and unique dessert that brings together the subtle sweetness of cucumber and the delicate floral notes of elderflower. Perfect for hot summer days, this sorbet is both sophisticated and simple, making it a delightful treat for any occasion.

Ingredients for Water Lilies Sorbet

Water is the base of our simple syrup, which helps to bind all the flavors together. Sugar sweetens the sorbet and balances the tartness from the lemon juice. Fresh mint leaves provide a refreshing and aromatic flavor, making the sorbet feel crisp and invigorating. A large cucumber, with its high water content, adds a subtle sweetness and smooth texture. The elderflower liqueur infuses the sorbet with floral notes, while lemon juice adds brightness and enhances the other flavors. A pinch of salt might seem unusual, but it amplifies the sweetness and rounds out the taste.

Tips & Tricks

  • If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it’s slushy and frozen.
  • For a stronger mint flavor, increase the steeping time by another 10 minutes.
  • Use a chilled bowl for mixing the ingredients to speed up the freezing process.

Serving Suggestions

Serve this sorbet in chilled bowls to keep it from melting too quickly. Pair it with a slice of lemon tart or alongside fresh berries for a vibrant dessert plate. For an elegant touch, garnish with a sprig of mint or a thin cucumber slice.

Frequently Asked Questions

Can I make this sorbet without alcohol?
Yes, you can omit the elderflower liqueur, but the sorbet will freeze to a firmer consistency.
How long will the sorbet last in the freezer?
Stored in an airtight container, it should last for up to two weeks, although it's best enjoyed fresh.
Can I use dried mint instead of fresh?
Fresh mint is recommended for the best flavor, but in a pinch, you could use dried mint, using about half the amount.

Water Lilies Sorbet Recipe Walkthrough

Start by making a simple syrup. Combine 1 cup of water and 1 cup of sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Once the syrup is clear, take it off the heat. Stir in the fresh mint leaves and let them steep for 15 minutes. This will infuse the syrup with minty goodness.

While the syrup is steeping, peel and chop your cucumber. Blend it until smooth using a blender. Then, strain the cucumber puree through a fine mesh sieve into a bowl to separate the juice from the pulp. You’ll want just the juice for this recipe.

Next, in a large mixing bowl, combine the mint-infused syrup (strain out the mint leaves first), cucumber juice, elderflower liqueur, lemon juice, and a pinch of salt. Stir everything together until it's well mixed.

Pour the mixture into your ice cream maker and churn it according to your machine's instructions until it reaches a sorbet consistency. This usually takes about 20-25 minutes. Once churned, transfer the sorbet to an airtight container and pop it in the freezer for at least 2 hours to firm up before serving.

Why You'll Love This Recipe

  • Light and refreshing with a unique flavor combination.
  • Perfect for impressing guests at a summer gathering.
  • Easy to make with just a handful of ingredients.
  • Alcohol-infused for a grown-up twist.

Ingredients

1 cup water
1 cup sugar
1/2 cup fresh mint leaves, finely chopped
1 large cucumber, peeled and chopped
1/4 cup elderflower liqueur
2 tbsp lemon juice
Pinch of salt

Step-by-step Instructions

1. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved to create a simple syrup.
2. Remove from heat and stir in the fresh mint leaves. Allow the mixture to steep for 15 minutes to infuse the mint flavor.
3. Blend the chopped cucumber in a blender until smooth. Strain the cucumber puree through a fine mesh sieve to remove the pulp, collecting the juice in a bowl.
4. In a large mixing bowl, combine the mint-infused syrup, cucumber juice, elderflower liqueur, lemon juice, and a pinch of salt. Stir well to combine.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.
6. Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.

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