Elderberry Blossom Sorbet

Ingredients:

• 2 egg whites
• 150 g sugar
• ½ l Darbo Elderberry Blossom Syrup
• 6 fresh elderflower corollas or 150g of elderberries
• 1 bottle of dry sparkling wine or sekt

Method:

Slightly warm the Elderberry Blossom Syrup. Remove the larger stalks from the elderflower blossom. Wash the flowers, place in the warmed syrup and leave to stand for about 1 hour. Leave until well-cooled and then pass through a fine sieve. Whisk the egg whites until stiff. Gradually sprinkle in the sugar. Carefully and gradually stir in the juice. Leave the mixture in a mixing bowl in the freezer until it starts to set. Then beat with a hand-mixer. Put the bowl back in the freezer, leave until it starts to set and then beat again. Repeat this process at least three times. Mix the sorbet thoroughly with a spoon. Then spoon into a piping bag without a nozzle, pipe into champagne glasses and pour over the sparkling wine.

.