Elderflower Sorbet
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Elderflower
- 2 sprigs mint
- 2 sprigs Lemon balm
- 250 milliliters dry white wine
- 100 milliliters Apple juice (clear)
- 1 lemon (juice)
- 1 Cardamom
- 150 grams sugar
- 2 egg whites
Preparation steps
1.
Pick the flowers and put in a bowl. Rinse the mint and lemon balm briefly, shake dry, pluck the leaves and add to the flowers.
2.
Boil the wine with apple juice, lemon juice, cardamom, 200 ml (approximately 3/4 cup) of water and sugar. Simmer for a few minutes until the sugar has dissolved. Remove from heat and let cool for about 10 minutes. Pour over the flowers and herbs and let sit overnight covered.
3.
Beat the egg whites until creamy (not stiff). Pour the flavored liquid through a fine sieve and add in the egg whites. Freeze in an ice cream machine until creamy or pour into a metal bowl and set for at least 3 hours in the freezer, stirring 20 minutes vigorously with a fork.
4.
Scoop the frozen sorbet into balls and serve.
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