Clementine sherbet

Serves 4

This icy-cold dessert is a very gentle way to finish a meal and is so light in flavour it's almost ethereal. The absence of eggs make this refreshing rather than rich.

8 sweet, juicy clementines
100g/31/2oz caster sugar
200ml/7fl oz double cream
1 vanilla pod, split in half lengthwise, seeds scraped out
3tbsp sherry (Lustau or Pedro Ximenez)

Slice the clementines in half and squeeze to remove as much juice as possible. Strain the juice through a colander and set aside. Place the sugar and cream in a small, heavy-based pan. Scrape out the seeds from the vanilla pod and add them to the cream-sugar mix along with the pod itself. Place over a medium heat and bring to a boil; reduce to a simmer and cook for about a minute – you simply want to infuse the cream with the flavour of vanilla and dissolve the sugar. Remove, and set aside to cool and continue to infuse. Once the cream is cool, pour through a strainer on to the clementine juice. Stir well, add the sherry, pour into an ice-cream maker and follow the manufacturer's instructions. '