British strawberries at their absolute best right now. Whether you want to drizzle them in cream, sprinkle them in sugar or turn them into this delicious sorbet, there’s never a better time to pick up a punnet. Go on, pop out and buy some now. I’ll wait.
This recipe is the perfect frozen cocktail for a barbecue, or even a posh dessert at a summery dinner party. You choose whether you serve it with a spoon or slurp it through a straw.
This weekend is set to be an absolute scorcher so be sure to get these on the go. And, of course, swap out the Prosecco for sparkling elderflower or lemonade for younger party guests.
Strawberry Elderflower Sorbet
500-600g ripe strawberries
1 lemon, sliced
6 heads of elderflower or 3 tbsp elderflower cordial
1 bottle of Prosecco, lemonade or sparkling elderflower
Strawberries, sliced thinly
1 Make the elderflower syrup by gently heating the sugar and water in a pan, simmer and stir for two minutes until the sugar is dissolved
2 Remove from the heat, add the sliced lemon and elderflower heads (or cordial) and leave to cool completely
3 Hull your strawberries, puree in a food processor, then sieve to remove pips
4 Sieve the elderflower syrup and stir into the strawberry puree
5 Pour into a tray or shallow container, freeze for a couple of hours until nearly set, then scrap the ice crystals with a fork and stir well
6 Refreeze overnight
7 The next morning, make sorbet balls with an ice cream scoop and place two in each glass
8 Add slivers of strawberry, top up Prosecco (or elderflower or lemonade) and decorate with fresh elderflower blooms