Of course you can make this with fresh berries as well, but when I’m writing this it’s soon Christmas, so why don’t you use the berries you have in your freezer. The quality of frozen berries today is usually really good.
The sorbet can be served as it is or with this sparkling rhubarb soup, elderberry jelly and some kind of crunch, like cones made from filo pastry, melted butter and icing sugar. I fill mine with a simple white chocolate mousse for a nice contrast in textures.
- soak the sheets of gelatin in water.
- Blend the berries with the sugar in a blender until it’s smooth.
- Pass the berries through a sift to remove most of the seeds.
- Take a small amount, about 1/3 cup, of the berry mixture and heat it in a small pot. Take the gelatin from the water and squeeze it to remove excess water. Melt the gelatin in the hot berry mixture.
- When the gelatin is melted, pour the hot berry/gelatine mixture into the rest of the berry mixture. Blend with an immersion blender until it’s properly mixed.
- Taste the mixture and add lemon juice if required. Freeze the sorbet in an icecream maker.
- Cool the wine.
- Put the rhubarbs in a big pot and add the water.
- Bring it to a boil and let it simmer on low heat for 4 minutes. Take it off the heat and let it cool.
- Pour the rhubarbs through a fine strainer, set over a bowl. Discard the fibers and keep the liquid. Taste and add sugar if necessary. Just don’t add too much - the wine is pretty sweet, and you want to keep it a bit sour. Now refrigerate the soup.
- Just before serving - add the cool wine and give it a stir.
- Soak the gelatin until it’s soft.
- Squeeze the excess water from the gelatin and melt it in a small pot with 2 tablespoons of the elderberry cordial.
- When it’s melted - mix the rest of the cordial into the pot. Give it a good stir and then pour it in a shallow bowl.
- Take a warm spoon and make beautiful scoops or eggs from the sorbet.
- Put a scoop of sorbet in a bowl.
- Take 3-4 teaspoon-sized pieces of the jelly and place around the sorbet.
- Pour the cold, sparkling soup in the bottom of the bowl, around the sorbet. Serve with some berries or a crunchy filo cone.