This can be made in advance then served scooped into pretty tea cups and decorated with tiny pansy or borage flowers.
Serves 6
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 6-8 hours
What you need:
- 300ml/ ½ pt water
- 150g/5oz caster sugar
- 500g/1lb 2 oz strawberries, hulled
- 3 tablespoons elderflower cordial, undiluted
- Juice ½ lemon
- 1 egg white
- Tiny pansy or herb flowers to decorate
Method:
- Pour the water into a saucepan, add the sugar and heat gently, stirring occasionally until the sugar has dissolved.
- Increase the heat and boil for one minute then leave to cool.
- Meanwhile puree the strawberries in a food processor or liquidiser until smooth.
- Pour into a sieve set over a bowl and press the puree through with the back of a spoon then discard the seeds.
- Stir the puree into the sugar syrup then mix in the undiluted elderflower cordial and lemon juice.
- Pour into a non-stick roasting tin or shallow plastic container – the larger the container the shallower the syrup will be and the quicker it will freeze.
- Place in the freezer for four hours or until semi-frozen.
- Lightly beat the egg white in a small bowl until frothy.
- Mash the semi frozen sorbet with the fork to break up the ice crystals then beat in the egg white.
- Spoon into a plastic container.
- Cover and seal, freeze until firm enough to scoop.
- Scoop sorbet into teacups, decorate with flowers and serve with soft amaretti or small shortbread biscuits.
Tip:
- If you have an ice cream machine, churn the strawberry syrup in the pre-cooled machine for about 20 minutes, until semi frozen and then gradually pour the lightly beaten egg white through the feeder tube at the top.
- Continue churning until the sorbet is thick enough to scoop then serve immediately or transfer to a plastic container and store in the freezer until required.
About this post-
Recipe and photo credit by- Seasonal Berries
