Strawberry and elderflower sorbet
This is one of our all time favorite sorbets because the combination of strawberry and elderflower cordial is divine. It's refreshing and will be a crowd please.
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.