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A wonderfully refreshing and decadent dessert for fancy summer parties. This can be made in advance then served scooped into pretty tea cups and decorated with tiny pansy or borage flowers.
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 6-8 hours
300ml/ ½ pt water
150g/5oz caster sugar
500g/1lb 2 oz strawberries, hulled
3 tablespoons elderflower cordial, undiluted
Juice ½ lemon
1 egg white
Tiny pansy or herb flowers to decorate
Tip: If you have an ice cream machine, churn the strawberry syrup in the pre-cooled machine for about 20 minutes, until semi frozen and then gradually pour the lightly beaten egg white through the feeder tube at the top. Continue churning until the sorbet is thick enough to scoop then serve immediately or transfer to a plastic container and store in the freezer until required.