Strawberry and elderflower sorbet
- July 2019
- Serves 6 (makes about 1 litre)
- Hands-on time 20 min, plus churning, freezing and 2 hours chilling
You won’t find a more summery dessert than our strawberry and elderflower sorbet. It’s the perfect refreshing treat to cool down with on a hot day.
See all of our elderflower recipes here for more ways with this seasonal ingredient.
- Dairy-free recipes
- 0.5g (no saturated)
- 24.4g (24.4g sugars)
- no salt
- 550g strawberries, hulled and halved
- 200ml elderflower syrup (we used Fentimans)
- Juice ½ unwaxed lemon
You’ll also need…
- Blender or food processor; 1 litre freezerproof container with a lid
Useful to have…
- Ice cream maker
- Put the strawberries, syrup, 100ml cold water and the lemon juice in a blender/food processor, then whizz for 2-3 minutes until smooth.
- Pour the mixture through a fine sieve into a mixing bowl then, using a small ladle or the back of a metal spoon, push any thicker purée through the sieve. Press down to extract as much purée as possible, then discard the strawberry pips and any fibres left in the sieve. Cover and chill the mixture for 2 hours.
- Pour the chilled strawberry purée into an ice cream maker (see tip), then churn until frozen and creamy in texture (20-25 minutes) or according to the machine’s instructions.
- Transfer to the freezerproof container. Top with a piece of waxed paper to limit exposure to the air, then put the lid on. Freeze until ready to serve.
- Remove the sorbet from the freezer at least 5 minutes before serving to make it easier to scoop.
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