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Camomile Elderflower and Wild Blueberry Sorbet

This cooling Camomile Elderflower and Wild Blueberry Sorbet is made with our sponsor Alokozay tea and is a refreshing and healthy summer treat!
Course Dessert
Cuisine Canadian
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 6 people
Calories 280kcal

Ingredients

  • 2/3 cup boiled water
  • 1 bag Alokozay Camomile Herb Tea
  • 3 sprigs thyme
  • 6 tbsp honey
  • 2 cups frozen wild blueberries
  • 1/4 cup Elderflower soda
  • Juice of 1/2 lemon
  • 1 pasturized egg white lightly beaten

Instructions

  • Add the honey, water, Alokozay Camomile Herb tea bag and thyme into a saucepan over medium heat, stirring until honey has dissolved. Increase the heat and bring to a boil for a minute. Put the lid on the pot, and allow to cool (covered) until it’s room temperature.
  • Meanwhile, puree the blueberries in a food processor until smooth. Press through a fine sieve into a bowl to discard the seeds. Make sure to press the puree hard with a wooden spoon to make sure you don’t miss anything.
  • Stir the blueberry puree into the honey syrup along with the Elderflower and lemon.
  • Add to a prepared ice cream maker and process according to manufacturers directions. After about 20 minutes in the machine, gradually pour in the lightly beaten egg white.
  • Transfer sorbet to a shallow container and store in the freezer until ready to serve.

Nutrition

Calories: 280kcal