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
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 spoon, push any thicker purée through the sieve. Cover and chill the mixture for 2 hours.
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)
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.
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.