Peach & raspberry sorbet

1. Place the sugar into a medium saucepan, add the lemon zest, split vanilla pod and 175ml water and bring slowly to the boil to dissolve the sugar. Remove from the heat and leave the syrup to infuse for 30 minutes, then remove the vanilla pod.

2. Score a cross on the underside of each peach, place in a mixing bowl and cover with freshly boiled water. Leave for 30 seconds to 1 minute then drain, rinse under cold water and remove the skin. Cut each peach into quarters, remove the stone and place the peach and raspberries into the vanilla syrup.

3. Using a stick blender whizz the fruit until as smooth as possible and then pass through a sieve. Taste and add a drop of lemon juice if needed, then churn in an ice cream machine, according to the manufacturer’s instructions, and freeze in a freezerproof container until needed.

4. Alternatively pour into a freezerproof container and freeze. After 2 hours, break up any ice crystals with a fork or whisk, then return to the freezer for a further hour, before whisking again. Repeat once more until the sorbet is solid. If you prefer a silky smooth sorbet, whizz in a food processor before the final freeze. Serve scooped into bowls.