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A fruit sorbet is one of the simplest of puddings to make; you just have to be patient while the mixture freezes. All sorbets are made on the same principle of freezing a sugar syrup flavoured with fruit juice or purée, so once you've mastered the simple technique, it's quite easy to create your own sorbets. Just bear in mind that the tarter the fruit, the sweeter the syrup must be, to balance its flavour. A classic lemon sorbet like this makes a great, light summer pudding, but is also excellent as a palate-cleanser between two savoury courses.
If you can't wait for a tangy scoop of lemon sorbet, opt for Waitrose Lemon Sorbet (£2.59/750ml), which is made with fresh lemon juice. Serve it with a drizzle of blackcurrant coulis or a buttery chocolate biscuit. Waitrose sorbets also come in raspberry and mango flavours.
This recipe was first published in August 2005.