Elderflower and orange sorbet
A light Swedish sorbet: elderflower syrup and orange juice, partially frozen, mixed 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$1.96 $0.49 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $0.54
- $1.40
- $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 to stiff peaks. 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 and orange sorbet
- the juice of 2 oranges$0.54
- 4 egg whites$1.40
- 1 to 2 tablespoons of sugar, depending on the desired sweetness of the syrup$0.02
Total$1.96
that's $0.49 per person
Estimated price; varies by store.
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