This classic pairing serves as a wonderfully refreshing summer dessert.
300g fresh strawberries, pureed
50ml elderflower cordial
1. Place the water and the sugar into a saucepan and bring to the boil until the sugar has dissolved.
2. Once the sugar has dissolved, take the saucepan off the heat and add the pureed strawberries and elderflower cordial. Leave for around 30 minutes or until the mixture is cool.
3. Option 1 - If you have an ice cream maker, place the strawberry mixture in and leave to churn until the mixture is nearly firm. Pour the strawberry mixture into a tub and leave to set completely.
Option 2 - If you do not have an ice cream maker, just pour the mixture into a tub and place in the freezer. Every now and again, use a fork to churn the mixture to gain the sorbet texture, then leave to set.