Strawberry & elderflower sorbet
For Diana Henry's sorbet, she recommends using a syrupy elderflower cordial to get a smoother finish.
- Prepare20 mins
- Cook5 mins
- Total time25 mins
- Pluscooling, chilling and freezing
- 150g granulated sugar
- 500g strawberries, roughly chopped
- 100ml elderflower cordial
- 1 lemon, juice
Heat 250ml water in a saucepan with the sugar, stirring a little to help the sugar dissolve. Take off the heat and leave to cool completely.
Whizz the strawberries and the elderflower cordial to a purée in a food processor. Sieve to remove the seeds, add the lemon juice and chill while the syrup is cooling.
Stir the sugar syrup into the strawberry and elderflower purée. Churn the mixture in an ice-cream maker (following the manufacturer’s instructions) or still-freeze. To do this, put it in a broad, shallow container, then cover and freeze for at least 6 hours. You need to beat it about 3 times during the freezing process, either in a food processor or using electric beaters. This is what makes the sorbet smooth. After the final beating, freeze until firm. If you’ve used a machine, put the churned sorbet in a container, cover with greaseproof paper or a lid and store in the freezer until needed.
I love serving a scoop of this with a scoop of vanilla ice cream, but you can also serve it on its own. Shortbread or other buttery biscuits are good additions to serve on the side.
Typical values per serving when made using specific products in recipe