Ingredients:

• 500 ml elderflower cordial
• 250 ml water
• 70 g sugar
• 4 tbsp fresh wild mint leaves, divided
• 30 ml fresh lemon juice (1 small lemon)

Method:

1. Bring water to a simmer in a small saucepan. Remove from heat and add 2 tbsp wild mint leaves. Cover and steep for 15 minutes.
2. Strain the mint infusion through a fine sieve, pressing leaves to extract flavour, then cool completely.
3. In a separate small pan, heat the mint infusion with sugar, stirring until sugar dissolves. Remove from heat and cool.
4. Add elderflower cordial, lemon juice, and the remaining 2 tbsp chopped wild mint leaves to the cooled syrup. Stir well.
5. Cover and refrigerate the mixture for at least 2 hours to further infuse flavours.
6. Strain the mixture through a fine sieve to remove mint leaves.
7. Pour the liquid into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
8. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm and smooth.
9. Serve immediately or store in the freezer until ready to enjoy.