Springlane EMMA Notice D'utilisation page 34

Elderflower sorbet
600 ml water
250 g icing sugar
8-10 elderflower bunches
juice of 1 lemon
1 egg white
Blackcurrant sorbet
650 ml blackcurrant puree
juice of 1 lemon
70 g sugar
2cl Crème de Cassis
1 egg white
Champagne-basil sorbet
1 bunch basil
125 g sugar
250 ml dry white wine
125ml champagne
juice of 1 lemon
1 egg white
Strawberry sorbet
375 g strawberry
1 tbsp. lemon juice
1 egg white
3-4 tbsp. sugar
100 ml apple juice
34
Heat water and sugar to make sugar
syrup. Wash elderflower, shake dry and
leave to steep in the sugar syrup for
approx. 30 mins. Sieve syrup, add lemon
juice and leave to cool. Pour the elder-
flower syrup and egg white into canis-
ter and start cycle. Serve with seasonal
fruit (e.g. blackcurrants, strawberries)
and fried elderflower.
Sieve the puree and combine with
lemon juice, sugar and liqueur. Fold in
the egg white, pour into canister and
begin cycle.
Puree basil with 100ml of the white
wine, leave to stand ½ hour. Heat the
sugar with the rest of the wine. Sieve
basil puree. Combine with sugar syrup,
champagne, lemon juice, egg white,
pour into canister and begin cycle. Ser-
ve as a starter or as a break between
courses.
Puree ingredients, pour into canister
and start cylce.