Lemon and elderflower Float
- May 16
- 2 min read
Not every great drink needs a cocktail shaker, a bar cart, or a degree in mixology. Sometimes it just needs a scoop of lemon sorbet, a bottle of elderflower tonic, and the good sense to add a pinch of salt. Jump to the recipe here
This is a sorbet float — but dressed up. The elderflower cordial brings a delicate floral sweetness, the tonic water gives it that adult fizz, and fresh lime juice cuts through everything with just enough edge to keep it interesting. The sorbet sits on top like a little crown, slowly melting into the drink and transforming it as you go.
It's the kind of thing you want at a garden party, at a long Sunday lunch, or honestly just on a Tuesday when you need something that feels a bit special without requiring any real effort.
The Ingredients:
1 scoop Lemon sorbet
100 ml Chilled tonic water
20 ml Elderflower cordial or tonic
5–10 ml Fresh lime juice
Cucumber slice or lemon peel to garnish
Tiny pinch Flaky salt
2–3 Ice cubes
How to Build Our lemon and elderflower float
Assembly matters here. The order isn't arbitrary — it ensures the flavours layer properly and the sorbet stays whole until you stir it.
Into a tall glass, add the elderflower cordial, fresh lime juice, and a tiny pinch of salt. Give it a quick swirl — the salt dissolves.
Add 2–3 ice cubes. Pour the chilled tonic water over the back of a spoon if you want to preserve the bubbles, or just pour it in gently.
Gently lower one scoop of lemon sorbet onto the surface of the drink.
Add a thin slice of cucumber balanced on the rim, or curl a strip of lemon peel over the glass.
Just before drinking, give it one gentle stir. The sorbet begins to melt into the tonic, creating a soft, creamy lemony slush that mingles with the elderflower and lime. Drink immediately — it's best within the first few minutes.
Need a sorbet to add to your favourite drink? We've got you.
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