Hull the Sweet Eve strawberries and slice them into small pieces. Set half aside in a cling filmed bowl for decoration.
Peel, core and thinly slice the Pink Lady apples, and place them in a blender with the rest of the strawberries, lemon zest and juice, grenadine cordial, elderflower cordial and sugar. Puree till the mixture is completely smooth.
Place the strawberry and apple puree in a clean container, smooth it with a fork till it is completely level and then close with a plastic lid.
Freeze the puree for half an hour. Then whisk it through with a fork, and re-level it. Freeze again till quite solid, but of spooning consistency.
Place a generous spoonful of strawberry and apple sorbet in a serving dish, and top it with the chopped strawberries.