Here is a recipe to celebrate this time of the year, when British strawberries are at their ripest and most flavourful. Don’t be put off by the large amount of sugar – all iced desserts need higher levels of sweetening because of the numbing effect of frozen food on the palate. This sorbet’s sweetness is mainly provided by elderflower cordial, whose floral fragrance really complements the flavour of the berries. You can buy this at most supermarkets at this time of the year; better still, use homemade cordial, (see my recipe for this here: https://www.prestonpages.com/article/elderflower-cordial ).

For those who have an ice cream machine stored at the back of a cupboard, this is a chance to dust it down and put it to use. These machines work by churning the sorbet mixture as it freezes, preventing large ice crystals from forming and producing a smooth texture. However, a machine is not necessary - you can break down the crystals by beating the sorbet at several intervals during the freezing process: this takes longer but achieves much the same result.

As the sorbet keeps for a long time in the freezer, I have given quantities for a large amount (approximately 1 litre, or 8 servings); simply halve the ingredients if you prefer.

Ingredients

• 150g granulated sugar
• 500g strawberries, roughly chopped
• 100ml elderflower cordial
• Juice of 1 lemon

Method:

• Put the sugar in a saucepan with 250ml water and heat till it is dissolved, stirring a little to speed things up. Take the pan off the heat and allow the syrup to cool completely.
• Whizz the strawberries and the elderflower cordial to a purée using a food processor or stick blender. Press through a sieve to remove the seeds, then combine the lemon juice with the strained puree and chill while the syrup is cooling.
• Once the sugar syrup is cold, combine it with the strawberry and elderflower purée. If you have an ice-cream maker, follow the manufacturer’s instructions and churn it as directed. Then scrape the sorbet into a lidded container and place in your freezer to firm up. For the larger quantity, you may need to do this in two batches.
• Alternatively, pour the mixture into a broad, shallow container, cover and freeze for at least 6 hours. You’ll need to beat it about 3 times during the freezing process, either in a food processor or using electric beaters. After the final beating, freeze until firm. Half an hour before serving, move the sorbet into the fridge to soften it slightly.
• Serve in scoops on its own, or accompanied by buttery shortbread biscuits.