Saturday, June 21, 2014

summer, we love you!

It was hot, I was hot, and I wanted to make something like ice cream but lighter, sharper. 

Strawberry and elderflower sorbet 
600g fresh strawberries
60ml elderflower cordial (feel free to use more if strawberries are not so sweet)
1 tsp rose water 

Put everything in a blender (or food processor) and blend until smooth (2-3 minutes). Transfer into a freezer-proof plastic container and freeze for an hour. Remove sorbet from freezer and blend once again. Return sorbet mixture to container and freeze for another 30-40 minutes. After that repeat blending and freezing for 30-40 minutes, two more times. After this final blending put sorbet to plastic container and freeze for a further 3-4 hours before serving.

Enjoy ice cream decadence without yolks and cream! 

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