Author Notes: Strawberries embody summer and this sorbet is incredibly refreshing when the temperature heats up. The sweet, exquisite taste of strawberries is augmented by the beautiful floral note of elderflower in this sorbet. —Vy Tran
pound organic strawberries, hulled and sliced (about 16 oz when pureed)
tablespoons fresh lemon juice
cup elderflower cordial (Saint Germain brand)
- In a saucepan over medium heat, combine the sugar and water and bring to a boil. Remove from heat as soon as the sugar has dissolved and set aside to let it cool to room temperature.
- In a food processor or blender, puree the strawberries with lemon juice.
- Add the cooled syrup to the strawberry puree and blend again for a minute. Stir in the elderflower cordial until thoroughly mixed.
- Pour the strawberry mixture into an ice cream machine and churn till frozen according to manufacturer's instructions.
- The sorbet is best served immediately or can be kept in the freezer for up to 5 days.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert