Tingling Elderflower Sorbet

Put the sugar, water and strip of peel in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 mins until a syrup forms. Stir in the Elderflower Syrup Mixer and cool, then chill.

Churn in an ice cream maker according to manufacturer’s instructions OR pour into a freezer container and place in the freezer, stirring every hour until frozen. This should take about 6 hours.

To serve, remove from the freezer for about 10 mins before scooping into tea cups. Garnish with a slice of lemon and drizzle over the gin. Serve with shortbread biscuits.