Hull the strawberries and slice them into small pieces. Set some aside in a cling filmed bowl for decoration.
Peel, core and thinly slice the apples, and place them in a blender with the strawberries, lemon zest and juice, grenadine cordial, elderflower cordial and Chambord. Puree until the mixture is completely smooth.
Place the puree in a clean tupperware 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 and a sprig of mint.