STRAWBERRY SORBET

 PREPARATION TIME: 15 MINUTES

 COOKING TIME: 5 MINUTES

 REFRIGERATION TIME: 1–2 HOURS

MAKES 1 LITRE (35 fl oz/4 CUPS)

BASE INGREDIENTS

250 ml (9 fl oz/1 cup) water

juice of 1 lemon

500 g (1 lb 2 oz/3 ¹/₃ cups) hulled strawberries

DRY INGREDIENTS

240 g (8½ oz) caster (superfine) sugar

5 g (¹/₈ oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Bring the water to a boil in a saucepan. Remove from heat. Add the dry ingredients in a steady stream, stirring until the sugar has dissolved. Add the lemon juice.

Pour the syrup into a container and allow to cool completely in the refrigerator for 1–2 hours.

Purée the strawberries in a blender or food processor, add the syrup and process to combine.

Churn the mixture in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.