Sweet, floral dessert perfect for summer from the Caves Summer Spotlight series
2.5 lbs. strawberries
7 oz. granulated sugar
1 Tbsp. lemon juice
1 ¼ cup Fever Tree Elderflower Tonic
Remove tops from strawberries and puree in a blender or food processor until smooth. Add the sugar and elderflower tonic (or liqueur if desired, and over 21) and blend for 30 seconds. Add the lemon juice and blend to incorporate. Strain the puree through cheesecloth or a fine sieve. Transfer to the fridge and chill for 2-3 hours. Churn the sorbet in an ice cream maker. If you don’t have an ice cream maker, pour the strained puree into a shallow pan and place in freezer. Check periodically to see if the sorbet is firm. Once firm but not solidly frozen, scrape the surface of the sorbet with a fork every 20 minutes for 1 hour. Transfer sorbet to an airtight container and store in the freezer to firm up for 2-3 hours before serving.