Strawberries with Apple Sorbet

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Recipe by Cook Vegetarian
Serves 4
Ready in Under 15 Mins

Ingredients

  • 500g strawberries
  • 6 Pink Lady apples
  • zest and juice of 1 unwaxed lemon
  • 4 tbsp grenadine cordial
  • 50ml elderflower cordial
  • 100g caster sugar
  • 4 mint sprigs

Nutritional Information:

Calories: 271
Fat: 0.3g

How To Cook

  1. Hull the strawberries and slice them into small pieces. Set aside in a covered bowl.
  2. Peel, core and thinly slice the Pink Lady apples and place them in a blender along with the strawberries, lemon zest and juice, grenadine cordial, elderflower cordial and sugar. Purée until the sorbet mixture is completely smooth.
  3. Place the strawberry and apple purée in a clean container with a lid, smooth it over with a fork until it's completely level and then cover with the lid.
  4. Freeze the purée for half an hour. Whisk it through with a fork and smooth over again in its container. Freeze once more until quite solid but of a spoonable consistency.
  5. Place a generous spoonful of strawberry and apple sorbet in a serving dish and top with chopped strawberries.
    6. www.sweetevestrawberry.co.uk
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Strawberries with Apple Sorbet
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in Under 15 Mins
    Ingredients
  • 500g strawberries
  • 6 Pink Lady apples
  • zest and juice of 1 unwaxed lemon
  • 4 tbsp grenadine cordial
  • 50ml elderflower cordial
  • 100g caster sugar
  • 4 mint sprigs
    How to Cook
  1. Hull the strawberries and slice them into small pieces. Set aside in a covered bowl.
  2. Peel, core and thinly slice the Pink Lady apples and place them in a blender along with the strawberries, lemon zest and juice, grenadine cordial, elderflower cordial and sugar. Purée until the sorbet mixture is completely smooth.
  3. Place the strawberry and apple purée in a clean container with a lid, smooth it over with a fork until it's completely level and then cover with the lid.
  4. Freeze the purée for half an hour. Whisk it through with a fork and smooth over again in its container. Freeze once more until quite solid but of a spoonable consistency.
  5. Place a generous spoonful of strawberry and apple sorbet in a serving dish and top with chopped strawberries.
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