For the wild strawberry and yuzu sorbet
1kg/2lb 4oz wild strawberries, hulled
60g/2½oz yuzu juice
For the wild strawberry and yuzu sorbet, place in the strawberries in a blender and blend until smooth. Pass through a sieve.
Place the sugar and 150ml/5½fl oz water in a sauce pan and boil until the sugar is dissolved and you have a syrup.
Add the strawberry purée and yuzu juice to the syrup. Place in an ice cream maker and churn following the manufacturer’s instructions until frozen.
Recipe adapted from Good Food Back