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Strawberry and elderflower sorbet

by:
July  1, 2015
4.3
3 Ratings
Photo by Vy Tran
  • Serves 4
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

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Ingredients
  • 1 pound organic strawberries, hulled and sliced (about 16 oz when pureed)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup elderflower cordial (Saint Germain brand)
  • 1/2 cup sugar
  • 1/4 cup water
Directions
  1. 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.
  2. In a food processor or blender, puree the strawberries with lemon juice.
  3. Add the cooled syrup to the strawberry puree and blend again for a minute. Stir in the elderflower cordial until thoroughly mixed.
  4. Pour the strawberry mixture into an ice cream machine and churn till frozen according to manufacturer's instructions.
  5. The sorbet is best served immediately or can be kept in the freezer for up to 5 days.
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3 Reviews

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Greenstuff February 14, 2017
I have made this recipe so many times that I shouldn’t even have to look at it to remember the ingredients. It’s really delicious, and, as I have commented before, the consistency is perfect.

So, no fault of the recipe when I tell you about my recent kitchen disaster. We had a young guest over for dinner, and like a lot of our young friends, she was pretty grateful for a plentiful meal. As we dug into the sorbet, though, there was something a little funny… Was it ice crystals? No, they didn’t seem to melt. Was it … no, actually we couldn’t think of a thing. Our guest kept eating, saying, “This is so delicious, I don’t care what it is!” And then she said, “oh, here’s a little bigger piece, and it seems to have a line on it.”

One look, and my eyes got wide. When I’d blended the strawberries, I could not find the plastic inner lid for my Waring blender. See where this is going? I’d pulverized the lid into my sorbet!

No real harm in the end, but I do keep having a vision of our friend saying, “This is so delicious!” I made the recipe again for our next dinner party.
Greenstuff July 3, 2015
This was delicious! It has exactly the right amount of alcohol, so that it remained firm but scoopable after being kept in the freezer. Wonderful texture as well as flavor.
Vy T. December 26, 2015
This comment is way overdue but I'm happy you liked it!