Elderflower orange sorbet
A light Swedish sorbet: a mixture of elderflower syrup and orange juice, partially frozen, combined with beaten egg whites, then chilled.
This Swedish sorbet is made with diluted elderflower syrup, orange juice, and egg whites whipped to a light, airy consistency. It has a delicate and fragrant flavor.
Ingredients and directions
- Prep time15 min
- Cook time—
- Resting4 hr
- Total4 hr 15 min
- DifficultyEasy
- CostBudget
- Cooking methodfreezing
- Estimated cost$2.04 $0.51 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $0.42
- $1.60
- $0.02
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- Pour the the blueberry and orange juice into a flat baking dish and place it in the freezer until the mixture is partially frozen.
- Whip the egg whites until stiff peaks form. Optionally, add the sugar. ≈ 4 min
- Combine the whipped cream with the juice that has been partially frozen. Return the mixture to the freezer for about 2 to 3 hours.
- Take it out occasionally and give it a good shake. ≈ 4 min
The bill
Elderflower orange sorbet
- the juice of 2 oranges$0.42
- 4 egg whites$1.60
- 1 to 2 tablespoons of sugar, depending on the desired sweetness of the syrup$0.02
Total$2.04
that's $0.51 per person
Estimated price; varies by store.
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