Strawberry lemon sorbet

• lemons↗2

  roughly chopped (the lot)

• 800-900g/1lb 12oz-2lb caster sugar g
• 1.8kg/4lb strawberries kg

  hulled juice of 2 more lemons

Step-by-step instructions

1. 1

   Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.

2. 2

   Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.

3. 3

   Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.