Strawberry Elderflower Sorbet

Food

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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.