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.

STRAWBERRY, CARDAMOM, ELDERFLOWER AND LIME SHERBET

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.