I made a very quick and easy Dairy free Elderflower Ice-cream for our forage @ weekend, here is the recipe

I used “Sojade” organic soya yogurt but you can also try mashed ripe avocado.

It’s best to use an ice cream maker if you have one. It is important to add lime and lemon juice at start to keep good colour and don’t overheat water, if you don’t have time to infuse overnight just leave flowers soaking for an hour at least.

Ingredients;

800mls water,

700grms un-refined sugar (or try Xylitol)

Zest and juice of 2 organic limes and 1 lemon (0r 3 lemons),

40 fresh Elderflower heads,

200g cornflour (or Kuzu)

2, 400g tubs of Organic soya yogurt.

Teaspoon of sea salt.

Put zest, juice,  and water into a pan and heat to hot but not boiling. Add flowerheads turn off heat, cover and infuse overnight if possible otherwise for at least an hour.

Strain, you should have a good strong Elderflower scented liquid.

Return liquid to rinsed pan and add sugar, heat stirring to dissolve sugar.

Mix cornflour to a thick paste with a little water, pour into pan stirring all the time, bring to boil and simmer for 3 minutes stirring all the time.Turn off heat and taste, remember you will be adding yogurt and that frozen will taste less sweet. However I like to reduce the sweetness by adding a teaspoon of sea-salt at this stage.Cool the liquid, you can speed up the cooling process by putting pan into a bowl of cold water and ice cubes.

In blender  blend the yogurt and COLD Elderflower or use a stick blender and large bowl, when well blended, taste adjust flavour to your liking with more sweet, salt or lemon/lime.

Churn in ice-cream maker for about 20 minutes and scoop into container. If you don’t have an ice-cream maker place in freezer and freeze for hour, remove and mix to break up any ice crystals, return to freezer and repeat twice or till frozen.

Delectable with any desert, Try Fraughan syrup for a final florish.

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