I made the elderflower cordial at home myself, and I knew that it would compliment the tartness of the raspberries perfectly. The result was a simple desert that tasted exquisite.
Put the punnet of raspberries into a pan, with the sugar, lemon juice and elderflower cordial, and bring to the boil.
Cook rapidly for 10 minutes, and then removing from the heat, letting it cool completely.
Take the ice cream out of the freezer, and leave it for 10 minutes for ease of scooping.
Scoop ice cream into a bowl, and spoon the compote on top.
The compote is also delicious mixed into natural yoghurt.
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