Strawberry sorbet

Serves 8

(Lisa Barber)

Perfectly ripe, fragrant English strawberries make the best summer sorbet of all. It tastes completely and intensely of strawberries and we have made it a lot this summer at the nursery – probably because at this time of year it is what I would like to finish a meal with.

375g/12oz strawberries
1 whole unwaxed lemon, chopped into small pieces, seeds removed
A small pinch of sea salt
150g/5oz caster sugar

Hull the strawberries and place in the blender along with the pieces of lemon, a pinch of salt and the sugar. Now simply purée the whole lot until smooth.

Pour into an ice-cream maker and freeze following the manufacturer's instructions (or, if you don't have one, place in a plastic container and put in the freezer, removing every 20 minutes to stir until frozen).

This, like most sorbets and ice-creams, is best eaten on the day it is made, but it can be made a couple of days in advance.