January 24, 2013 by dgarnett2013
Strawberry Sorbet with Strawberries in elderflower Nigel Slater
For the sorbet
- 250g strawberries
- 125g caster sugar
- 120ml water
- The juice of half a lemon
For the syrup
- 150g strawberries
- 75ml elderflower cordial
- 15 small mint leaves
To make the sorbet, put the sugar in a saucepan with the water and bring to the boil. You can remove it from the heat as soon as the sugar has dissolved and set aside to cool.
Rinse and hull the strawberries then whiz them in a blender or food processor till smooth. Add the lemon juice, then stir the strawberry purée into the cold sugar syrup. Now either pour the mixture into an ice cream machine and churn till frozen, or pour into a freezer box and place in the freezer.
Leave for a good couple of hours then remove, and beat the freezing edges into the middle with a whisk. Refreeze for a further two hours then beat once more, again bringing in the ice crystals from the outside into the middle. Return to the freezer till firm.
Make the syrup by cutting the strawberries in half and putting them in a bowl with the elderflower cordial. Chop the mint leaves finely and stir them into the cordial and berries. Cover, refrigerate and leave for a good 30 minutes for the flavours to marry.
To serve, place scoops of the sorbet into small bowls, then spoon over the berries and their mint and elderflower syrup.
Pudding was strawberry sorbet….