Strawberry and Elderflower Split by Emily Watkins

This dish featured on our menu in July. It is typically seasonal and really brings out the staggering flavours in these two simple, locally grown ingredients. It may seem that it is a long process but it is well worth it.You will need a bread loaf tin or something similar to set the split in, so that you can sandwich the elderflower ice cream in between the strawberry sorbet. If you have an ice cream machine it will make the process easier but you can always freeze it in a container.

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