Elderflower ice with blueberry and coconut


  • Serves 8 people

  • 100 ml coconut cream, whisked until smooth, then chilled
  • To serve: blueberries and dried shaved coconut
  • Elderflower ice
  • 200 gm elderflower cordial (see note)
  • 500 gm crushed ice
01   For elderflower ice, blend cordial, crushed ice and 150ml cold water in a blender until fluffy. Spoon into chilled glasses and serve with dried coconut, blueberries and coconut cream.
Note Elderflower cordial is available from select delicatessens.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.
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