On a hot summer’s day, this is the perfect dessert recipe. The sweet tanginess of Pink Lady 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.
1. 500g Sweet Eve strawberries
2. 6 Pink Lady® apples
3. Zest and juice of 1 unwaxed lemon
4. 4 tbsp of grenadine cordial
5. 50ml elderflower cordial
6. 100g caster sugar
7. 4 sprigs of mint for decoration
Preparation time: 10 minutes
Freezing time: 1 hour
What to do:
Hull the Sweet Eve strawberries and slice them into small pieces. Set half aside in a cling filmed bowl for decoration.
Peel, core and thinly slice the Pink Lady® apples, and place them in a blender with the rest of the strawberries lemon zest and juice, Grenadine cordial, Elderflower cordial and sugar. Puree till the mixture is completely smooth.
Place the strawberry and apple 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.