This refreshing strawberry and elderflower sorbet is the perfect spring time treat.
Ice cream maker
organic strawberries, hulled and sliced (about 16 oz when pureed)
fresh lemon juice
elderflower cordial (Saint Germain brand)
In a saucepan over medium heat, combine the sugar and water and bring to a boil. Remove from heat as soon as the sugar has dissolved and set aside to let it cool to room temperature.
In a food processor or blender, puree the strawberries with lemon juice.
Add the cooled syrup to the strawberry puree and blend again for a minute.
Stir in the elderflower cordial until thoroughly mixed.
Pour the strawberry mixture into an ice cream machine and churn till frozen according to manufacturer’s instructions.
When ready to serve, scoop sorbet into bowl and top with fresh strawberries and elderflower.
The sorbet is best served immediately or can be kept in the freezer for up to 7 days.