“We are going to the farm to pick some strawberries” declared ones cheffy chum?  Cascading chandeliers of colour changing berries turning from green to white then become resplendent red in the warmth of their canvass clad shell.  With baskets upon baskets of them shortly about our person. Someone (she) said “Coo I could murder a strawberry daiquiri”? Whilst one mythes about making a sorbet, maybe with some elderflower! A resplendent stem of elderflowers and a few camomile flowers, that were growing nearby, further prettied my thoughts. A strawberry Daiquiri indeed?

Lumped and semi slumped, in her car, mostly under the weight of strawberries. I successfully launched one of my baskets of, very recently picked,  throughout her vehicle. A collective skirmish to retrieve, she’s not the only one who could now murder a daiquiri! (If that’s auto suggestion:- I’m such a sad little lemming!)

One needs to get a wiggle on to prep the sorbet, since she and her hubby are due for a very late lunch early / evening supper before we all head off to a wine tasting that evening. No way is that happening on empty tummies. As individuals we are good, as a team we become team awesome fun. Though Mother Superior here will be driving the following day, and be on her best behaviour… well loosely, only as far as the hooch is concerned!

The beguiling charms of a daiquiri more often considered a groovy-boozy-smoothie with big assets, heady ambition and attitude issues eh?

Some strawberries can sometimes be cloyingly sweet, distastefully supermarket or overripely jammy. Sharper, sexy, field fresh, strawberries are however very “off the shoulder and pearls” read that as utterly splendid. Pick, wash, remove the greenery, let them drain in a colander. Lob them into a food processor and whizz to a sauce.

Gorgeously smooth this little sorbet seduces with its simplicity and then once combined with the heady fragrance of elderflower, white rum/vodka (as the backing singers), it’s a party in your mouth, with strawberry fireworks on your palette. Of course you can leave out the alcohol but it slightly softens the mix, though some glucose syrup will also gift the same effect. I included a decent squidge of agave, a decent glug of white rum and a very decent glug of elderflower cordial, some of the very well washed elderflowers were added just before freezing.  An ice cream machine is not essential just turn the freezing crystals back into the mix with a fork or if it’s frozen like a brick, which is most doubtful, whizz it through a food processor or bash the wits out of it using the rolling-pin and poly bag method.

This is one for grown ups, including pernickety the chef, ideal for our ‘at home’ without the eye-watering-posh-hotel-price-tag. Delectable, it’s a heady insinuation of a quintessential English summer in a glass.

Using sun ripened freshly picked fruits the flavour is of gladiatorial proportion. Swarthy strawberry slant, oodles of scentė and a real chill thrill.

Strawberry spectacular, running down your chin: cues her warbling falsetto chorus of approval.

Seismic. Swanky. Strawberry daiquiri and elderflower sorbet. I too, am now your devotee

x

© http://www.ice-cream-magazine.com