Honeydew, Cucumber and Elderflower Sorbet

This Honeydew, Cucumber and Elderflower sorbet is just the thing to help you cool down as the days grow ever warmer as we edge our way to summer. And it couldn’t be simpler to make.

📝 Ingredients

• 1 pounds honeydew melon weighing approximately 600g (peeled, deseeded and roughly chopped, 1 1/3)
• 1 large cucumber (peeled and roughly chopped)
• juice of half a lemon or 1 lime
• 1 1/2 tbs elderflower cordial
• 3 tbs caster sugar
• big pinch of salt

👨‍🍳 Instructions

1. 1Place all of the ingredients in a blender and blend until smooth. Pour into a jug or bowl and chill until completely cold or overnight.
2. 2Remove the mixture from the refrigerator and pour into your ice cream maker and churn according to your manufacturers instructions, approximately 20 minutes or until frozen.
3. 3Store in an airtight container and freeze for a couple of hours before serving. If your sorbet is too hard leave to soften on the kitchen bench for 15 minutes before serving.