On a hot summer’s day, this is the perfect dessert recipe. The sweet tanginess of the apples makes a wonderful sorbet flavour, and the strawberries bring fragrance and softness to the icy texture. If you want to add a splash of pinkness to the sorbet grenadine is the perfect cordial and can be found in any good supermarket or delicatessen.
- Hull the strawberries and slice them into small pieces. Set some aside in a cling filmed bowl for decoration.
- Peel, core and thinly slice the apples, and place them in a blender with the strawberries, lemon zest and juice, grenadine cordial, elderflower cordial, Chambord and sugar. Puree until the mixture is completely smooth.
- Place the puree in a clean tupperware container, smooth it with a fork till it is completely level and then close with a plastic lid.
- Freeze the puree for half an hour. Then whisk it through with a fork, and re-level it. Freeze again till quite solid, but of spooning consistency.
- Place a generous spoonful of strawberry and apple sorbet in a serving dish, and top it with the chopped strawberries and a sprig of mint.
