Hi Food Tube.
I'm Anna Jones, and I'm going to show you how to make my strawberry and elderflower sorbet.
It's made from 3 really simple ingredients. Some lovely
ripe, sweet strawberries. A whole lemon and some elderflower cordial.
Super zingy. Really sweet. To cool you down on a hot summer's day.
So nice and refreshing. So let's get started.
The first thing you're going to need is an unwaxed lemon
cut it up into a few chunks, and just take out
any pips. So you're going to blitz your whole lemon here.
It might sound a bit weird, but by blending the whole lemon you're gonna get this
amazing
really punchy sherbety flavour that's going to be
offset by the sweetness of the cordial and the strawberries, and it's going to be amazing.
So that looks perfect.
You can see that there is just really really small little bits. There's no big chunks.
And that's gonna work perfectly through the rest of your sorbet.
I've got about a killogram of
nice, ripe strawberries here. Lovely sweet bubble gummy flavour.
Put all these strawberries into the food processor. This is gonna be packed with
vitamin C because
lemons are high in vitamin C and so are strawberries, and strawberries have got
lots of antioxidants as well. Your third and last ingredient
is elderflower cordial. You're gonna need about three hundred millilitres.
I love using strawberries and elderflower together because
anything that's in season at the same time has flavours that kind of naturally
meld together, and taste really delicious. Pop the lid on
and blitz this all together until it's really nice and smooth.
So that's about the perfect consistency.
It's nice and smooth, but there's still some tiny bits of lemon and strawberry in there.
You just want to give this a try.
This tastes great, but if you like yours a bit sweeter you can add a bit more cordial.
And it's important to remember that when stuff is frozen it tastes a little bit less
sweet than it would straight off the spoon.
This mixture's ready to be frozen now.
If you've got an ice cream machine just pop in there. Churn it,
and then into the freezer once it's frozen. If you haven't got an ice cream machine
don't worry. You can just pop it in a freezer-proof dish
churn it with a fork every half an hour or so until it sets.
Right, that's ready to go in the freezer.
This one if the one I popped into an ice cream maker.
You can see that it's lovely and smooth and it's gonna
scoop really nicely. This is the one I've been forking up in the freezer
every half an hour or so until it was set.
There's lovely ice crystals formed here. This is more of a
granitery texture. You can serve this on the side of
another dessert. It'd be amazing next to a lemon tart.
Or you could pop in a glass and then just top it up with a tiny little bit of
prosecco, which should also be
really, really delicious. You can see that the version made in the ice cream maker
has got a smaller ice crystal,
and the sorbet is going to be a little bit smoother. So that's it. My strawberry and
elderflower
sorbet. So I'm going to have a little taste.
That's really, really good. You've got that kind of sherbetty
flavour from the lemon. The real sweetness from the strawberries and the
elderflower
coming through as well, and it's so cool and refreshing. You guys
have gotta give this a go. If you like it please give it a thumbs up
and this recipe and loads more are in my book
A Modern Way to Eat. If you'd like to check it out there's details in the box below.
Thanks so much.