Strawberry and Elderflower Sorbet

Posted on July 12, 2019

We love nothing more than making the most of our favourite seasonal flavours. This month the School features in Delicious magazine with this refreshing sorbet recipe, courtesy of our ice-cream tutor Kitty Travers.

Strawberry and Elderflower Sorbet

Serves 6 (makes about 1 litre). Hands-on time 20 min, plus churning, freezing and 2 hours chilling.

The sorbet will keep in the freezer for up to 2 weeks. After that it will still be okay to eat but won't have as good a texture.

Instead of the elderflower syrup, make a simple 1:1 syrup: warm 180g sugar and 180g water in a pan over a low heat, stirring until the sugar is dissolved.

If you don't have an ice cream maker, pour the purée into the container, then freeze for 5-6 hours, stirring every hour or so with a fork (or whizzing in a mixing bowl with an electric mixer) to break up any ice crystals that form.

  • 550g strawberries, hulled and halved
  • 200ml elderflower syrup
  • Juice 1/2 unwaxed lemon

You'll also need...

  • Blender or food processor; 1 litre freezer proof container with a lid

Useful to have

  • Ice cream maker
  1. Put the strawberries, syrup, 100ml cold water and the lemon juice in a blender/food processor, then whizz for 2-3 minutes until smooth.
  2. Pour the mixture through a fine sieve into a mixing bowl then, using a small ladle or the back of a spoon, push any thicker purée through the sieve. Cover and chill the mixture for 2 hours.
  3. Pour the chilled strawberry purée into an ice cream maker (see tip above), then churn until frozen and creamy in texture (20-25 minutes or according to the machine's instructions)
  4. Transfer to the freezer proof container. Top with a piece of waxed paper to limit exposure to the air, then put the lid on. Freeze until ready to serve.
  5. Remove the sorbet from the freezer at least 5 minutes before serving to make it easier to scoop.

You can book your place on our next Introduction to Ice Cream course with Kitty here.




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