Strawberry, Cardamom, Elderflower & Lime Sherbet

.

15 Cardamom Pods, lightly crushed
50g (1.7oz) Caster Sugar
30g (1.05oz) Elderflower Cordial
30g (1.05oz) Lime Juice
25g (0.88oz) Chaucer Seedless Strawberry Powder
150g (5.29oz) Water
21g (0.74oz) Honey
200g (7.05oz) Double Cream

Other ingredients suggestions

Why not try replacing Strawberry for Raspberry, Blackberry or Blueberry for an alternative flavour combination.

Fruit:

Raspberry

Blueberry

Blackberry

Sour Cherry

Orange

Lemon

Lime

Mango

Peach

Apricot

Green Fig

Wolfberry

Passion Fruit

Cranberry

1
If using a manual ice cream maker, pre-freeze bowl for 12 hours.
2
Heat the cardamom with the sugar, elderflower and lime juice in a pan with a splash of water until the sugar has just dissolved.
3
Leave to cool and infuse for 20 minutes.
4
Place this, the strawberry powder, water, honey and cream in a food processor and blitz well.
5
Pass through a sieve to remove the cardamom pieces.
6
If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then place in the freezer to fully harden.
7
If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning. Once churned, place in the freezer to fully harden.
8
Serve and enjoy!

Strawberry quickly blends and rehydrates to create a striking and vibrant colour which also infuses the sherbet with naturally occurring authentic flavours
Perfect addition for ice creams, sherbets and sorbets whilst removing the requirement for adding fresh fruits and is used at a much smaller quantity
Combined with the ease of use and long ambient shelf life make this recipe easy and practical with a no fuss no mess approach
No artificial colours or additives
Less waste
No knives required
No additional water introduction into recipes