Strawberry Elderflower Sorbet
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Strawberry elderflower sorbet
**from Food 52**
Ingredients
- 1 pound strawberries (preferably organic), hulled and sliced (about 16 oz when pureed)
- 2 Tbsp fresh lemon juice
- 1/2 cup Saint Germain liqueur
- 1/2 cup sugar
- 1/4 cup water
A few notes on making this:
- This requires an ice cream maker. I purchased this one a few years back and it works really well.
- This is a light and refreshing dessert to make when strawberries are at their peak and you have a bottle of St. Germain in your house.
Directions:
- 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.
