Christmas cranberry sorbet

Put 50g sugar into a medium pan with 150ml cold water. Heat gently, stirring until the sugar has dissolved. Add the cranberries, bring to the boil, then cover and simmer for 15 minutes, stirring occasionally, until pulpy

Allow the cranberries to cool slightly, then place in a food processor and blend to a smooth purée. Place a sieve over a bowl and, using the back of a spoon, press the fruit through it to remove the skin and pips. Set the purée aside and leave to cool.

Meanwhile, make a sugar syrup by putting the remaining 100g sugar, 350ml cold water and the lemon juice in a small pan. Heat gently, stirring, until the sugar has dissolved, then simmer for 2-3 minutes. Leave to cool.

When cool, add the sugar syrup to the cranberry purée, stir until smooth, then pour the mixture into a 1L freezerproof container.

Freeze for 2-3 hours, until the mixture is slushy. Place in a food processor and whizz to break up the ice crystals. Return to the freezer. Every 2 hours, use a fork to draw the ice crystals from the edges to the centre until the sorbet is smooth and even-textured with tiny ice crystals.