1 To make the sorbet, create a stock syrup by bringing the water, sugar and glucose to the boil and simmering for 3 minutes. Allow to cool and retain a little for a coulis. Whisk in the crème fraîche then add lemon juice to taste. Chill and freeze in an ice-cream machine following the manufacturer’s instructions. Keep in the freezer until required.
2 To make a coulis, take a handful of your strawberries and place into a liquidiser with a squeeze of lemon juice and a little of the stock syrup and blitz until smooth. Pass through a fine sieve into a squeezy bottle for ease of serving.
3 Before serving, ensure the remaining berries are at room temperature, as they taste so much better. Fill four bowls with halved strawberries and squeeze over the coulis then top with a ball of sorbet. Garnish with some fresh mint or sweet cicely.
