ELDERFLOWER SORBET WITH FENNEL SHERBET AND WILD STRAWBERRIES

Preparation 25 minutes, plus infusing and freezing Cooking 5 minutes Serves 4-6

Tiny wild strawberries add the perfect finishing touch to this wonderfully refreshing summertime treat.

10 large elderflower heads 65ml elderflower cordial 50g glucose powder (from a health food shop or chemists) 195g caster sugar

FOR THE WILD FENNEL SHERBET

100g icing sugar 2 tsp citric acid 1 tsp bicarbonate of soda 1 tbsp fennel seeds

TO SERVE

4-6 ice-cream cones 20-30 wild strawberries (if not available, use small cultivated strawberries, cubed)

1 To make the sherbet, put all the ingredients in a blender and blitz until the seeds are finely ground, then pass through a fine sieve. It will keep in an airtight container for up to a month and is great sprinkled over desserts.

2 Remove all but the smallest stalks from the elderflowers and place them in a bowl.

3 Put all the ingredients, except the elderflowers, in a pan, add 690ml water and bring to the boil, stirring to dissolve the sugar. Take off the heat immediately and add the elderflowers. Leave to infuse for 15 minutes, then strain through a fine sieve. Discard the elderflowers and leave the syrup to cool. Transfer to the fridge and leave for at least 2 hours before churning. This allows the proteins present in the mixture to hydrate fully, which improves the whipping qualities, giving a smoother sorbet.

4 Freeze in an ice-cream machine according to the manufacturer’s instructions. When the mixture is almost frozen, blitz with a stick blender for 15-30 seconds, then return to the machine and continue to churn. Decant into an airtight container and freeze for at least 2 hours before serving.

5 To serve, transfer the sorbet to the fridge for 10 minutes or so to soften slightly, then scoop one or two balls (or as many as you can fit!) into each ice-cream cone. Press the strawberries into the sorbet, then dust lavishly with the sherbet.