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Melting Elderflower Cordial Sorbet

Melting Elderflower Cordial Sorbet

Melting Elderflower Sorbet

A semi-melting dessert to freshen you up comes from Kalle Bergman today. Elderflower cordial sorbet.
By Kalle Bergman – Photo By Mads Damgaard

Melting Elderflower Sorbet Recipe

The elderflower can perhaps not be exclusively considered a quintessential Scandinavian produce, as it is actually to be found in nearly all corners of the globe. But most Scandinavians are probably likely to claim that the classic elderflower cordial originated in the Nordic region – and the sight and smell of this amazing flower is certainly something that reminds me of childhood summers in Scandinavia.

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Normally I’ll enjoy the cordial mixed with ice cold water, but it is also an excellent dessert ingredient. Like here for instance, served as a sorbet, floating and melting in a sea of it’s own juices.

Melting Elderflower Cordial Sorbet
Prep Time
Total Time
A deliciously refreshing dessert with Scandinavian flavors.
Recipe Type: Dessert
Cuisine: Scandinavian
Serves: 4
  • 1 Pint (0,5l) of concentrated elderflower cordial
  • 1 Lemon
  • 1 Cup (2,5dl) of water
  • 2 Egg whites from free range eggs
  • 4 Tablespoons of sugar
  1. Heat the water and sugar until the sugar has disolved. Leave to cool for 15 minutes.
  2. Mix ¾ of the cordial with the juice from lemon and the sugar water.
  3. Whisk the egg whites into a stiff foam. Gently fold into the cordial mix.
  4. Place in ice cream maker and run until smooth. Serve immediately.
  5. Mix the rest of the cordial with the amount of water the label dictates. Chill in the freezer for 5-10 minutes before serving.
  6. When serving, place one ball of sorbet in the middle of a deep plate.  Pour a couple of tablespoons of the chilled elderflower juice over the sorbet so it starts melting slightly. Garnish with a mint leaf.
View Comments (5)
  • The sorbet looks great! I bought a bottle of elderflower cordial recently and made a granita with it – somewhat similar to the suggestion above – and it was very lovely. Perhaps I’ll try a sorbet too, next time!

  • Hi Kalle, thanks for all the good and tasty recipes! Great page! Elderflower is a great ingredient and really great in sorbets: I like it all the more as until not too long ago is was not really available in Australia.

    Here is a recipe from Valentine Warner for a cucumber, lime and elderflower granita, which has a refreshing and elusive flavour. Hope you like it!

    3 cucumbers
    3 limes
    300ml elderflower cordial

    peel the cucumbers and blend. Strain through a sieve and collect the cucumber juice. Mix with the juice of the limes and elderflower cordial.

    Freeze, stirring a couple of times in the process.

    It is pale green and quite aromatic.

    • Dear Tony

      Thanks for the nice comment! I will definitely try the cucumber-elderflower granité/granita – sounds like a great way to clear the tastebuds inbetween two flavor-packed dishes or as a refreshing summer dessert. In my mind cucumber is extremely underrated as a real “cooking ingredient”. It’s a shame that this fantastic vegetable is usually degraded to a mere salad accessory.

      Take care!

      All the best,

  • I have elderflower syrup I bought on a whim the last time I was at ikea (No matter how loaded up I am with home goods, I have to stop at the Swedish food store!). I have been despairing of ever using it all. No longer (though I’m going to hold off until we have some legitimate summer weather).

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