Meadowsweet Sorbet

As you amble through lane, field or meadow during these sunshine-filled days you will be greeted by the heady scent of meadowsweet.

It is growing in abundance this year and I have already eaten a batch of this delicious sorbet.

It takes a little time to freeze fully but is so worth the wait.

This delicious, light, refreshing recipe that will keep you coming back for more.

Note: Meadowsweet should be avoided by people with a Salicylate allergy/sensitivity – allergic to aspirin.

You will need

  • 4 handfuls of Meadowsweet flowers
  • 225g of brown caster sugar (or white)
  • 3 large lemons juiced
  • 1 thinly grated lemon rind
  • 600ml of water


Put the sugar and water in a pan, stir and bring to a boil until the sugar is dissolved. Simmer until your sugar, water mixture becomes a light syrup. Keep stirring.

Remove the pan from the heat and add the lemon juice and grated lemon rind. Mix thoroughly.

Now add the meadowsweet flowers and leave to infuse (with a lid on) until the syrup is cool.

Strain the syrup through a muslin lined sieve into a bowl/jug, giving it a good squeeze. Pop into a freezer-proof container overnight.

Take out your frozen meadowsweet sorbet (it won’t be completely frozen), and blend with a hand blender or mash with a fork until smooth. Pop back in the freezer for another 24 hours.

Delicious served with summer fruits. Enjoy!