Strawberry & elderflower sorbet
Prep
20 mins
Cook
5 mins
Servings
8
Difficulty
Medium
This is my go to recipe when strawberries are at their peak and I want something refreshing without fussing around for hours. The best part? You'll have a gorgeous, silky sorbet ready in just 25 minutes total. Strawberries are packed with vitamin C, which is brilliant for boosting immunity, and when you combine them with the delicate floral notes of elderflower and a squeeze of lemon, you get pure summer in a bowl. It's simple, it's quick, and honestly, it tastes like you've put in way more effort than you actually have.
Ella x
Ingredients
- 150 gramsgranulated sugar
- 500 gramsstrawberries(strawberries, roughly chopped)
- 100 mlselderflower cordial
- 1lemon(lemon, juice)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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