Strawberry sorbet

Serves 10-1

(Lisa Barber)

The cleanest and most vibrant sorbet of all – and it takes almost no time to make.

180g/6oz caster sugar
375g/12oz ripe strawberries
1 unwaxed lemon, skin left on but pips removed, chopped up into little pieces
A pinch of sea salt

Hull the strawberries and slice in half. Put all the ingredients in a food processor and blend until smooth. Pour into an ice-cream maker and follow the manufacturer's instructions. If you don't have an ice-cream maker, place in a shallow container in the freezer, stirring with a fork every hour or so until it has set – this is called a granita. Both are best eaten on the day of making.