Strawberry and Sorrento lemon sorbet

1. Put the sugar in a small pan with 125ml water. Gradually bring to the boil, stirring until the sugar dissolves, then remove from the heat and set aside to cool a little. Juice 1 lemon and cut the remaining ½ in half again. Put the lemon quarters in a bowl with the lemon juice, strawberries and warm sugar syrup. Toss lightly then cover and chill for at least 1 hour (or overnight) to macerate.

2. Remove from the fridge, then purée in a blender until it resembles a smoothie. Using the back of a ladle, push through a fine-mesh sieve into a jug, until you are left with just seeds and fibres; discard these. Pour the mixture into an ice-cream machine and churn according to the instructions until thick and frozen – about 20-25 minutes (or follow the instructions below). Transfer to a lidded container (about 400ml capacity). Top with a piece of baking parchment, cover and freeze for at least 3 hours until ready to serve. It will keep for up to 3 months in the freezer.