Lemon sorbet

“Try to find Sicilian or Amalfi lemons for this – they may be more expensive than regular lemons, but their sharp flavour is perfect for this palate-cleanser. You can also add a shot of vodka or grappa – for adults only! ”

150 g caster sugar

8 unwaxed lemons (should give you about 300ml juice)

Method

1. Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.
2. Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest). Squeeze in the lemon juice, catching any pips in your fingers.
3. Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.
4. Transfer to an ice cream machine and churn until it’s the texture of sorbet. Pop it into a plastic container and freeze for 2 hours to firm up, before serving.