Elderflower Lemon Sorbet
Combine the syrup with 250 ml (approximately 1 cup) of water. Add the lemon juice and egg white and beat thoroughly.
Place the mixture in an ice cream maker and freeze until creamy. Alternatively, transfer to a metal bowl and set in the freezer for 3 hours, whisking every 20 minutes.
To serve, spoon into dessert cups and garnished with elderflowers if desired.