Method

• 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.

• PER SERVING: 0.3 FAT (Excluding extras)