Strawberry And Elderflower Sorbet

1. 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. 2

   In a food processor or blender, puree the strawberries with lemon juice.

3. 3

   Add the cooled syrup to the strawberry puree and blend again for a minute. Stir in the elderflower cordial until thoroughly mixed.

4. 4

   Pour the strawberry mixture into an ice cream machine and churn till frozen according to manufacturer's instructions.

5. 5

   The sorbet is best served immediately or can be kept in the freezer for up to 5 days.

* Per serving · 4 servings · Values may vary.

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