Go stateside for a deliciously refreshing dessert on a hot summer's evening. Try Philippa Davis' strawberry, cardamom, elderflower and lime sherbet

Strawberry, cardamom, elderflower and lime sherbet makes for an incredible explosion of flavours. While lighter than an ice cream, and easier to make, sherbets are still creamier than sorbet. A favourite from across the pond, Philippa Davis’ sherbet is a refreshing end for a summer supper.

If sorbet is more your thing, try our blackcurrent sorbet with toasted brioche and clotted cream, a perfect summer pudding rich in colour and packed with flavour. Or for an unreservedly British sweet treat, The Field’s Pimm’s No 1 jelly is a fun take on a summer staple.


Although sherbets are not as popular in the UK as in the States, I think they should be. Lighter and easier to make than an ice-cream yet creamier than a sorbet, they are a refreshing way to end a meal.

  • 15 cardamom pods, lightly crushed
  • 50g caster sugar
  • 2 tbsp elderflower cordial
  • 1 lime (zest and juice)
  • 360g strawberries, gently washed and hulled
  • 1 tbsp runny honey
  • 125g crème fraîche
  • 50g milk

To make strawberry, cardamom, elderflower and lime sherbet, first heat the cardamom with the sugar, elderflower and lime juice in a pan with a splash of water until the sugar has just dissolved. Leave to infuse for 20 minutes.

Place this, the strawberries and the rest of the ingredients in a food processor and blitz well.

Pass through a sieve to get rid of the cardamom and strawberry seeds then churn in an ice-cream maker until frozen.

If you don’t have an ice-cream maker, freeze for a couple of hours until semi hard then blitz in a food processor until smooth. Return to the freezer for another couple of hours until frozen.

As sherbets melt quicker than sorbets and ice-cream it is best to serve them in bowls or glasses that have been frozen.