Ingredients:

900g fresh, good-quality strawberries, hulled and with any bad parts cut away

140g caster sugar

Juice of 1 lemon

Method:

I just macerated the strawberries with a few tablespoons of sugar in the fridge overnight, whizzed them with their juices and the rest of the sugar in a food processor and left the mixture in the fridge again until the sugar had dissolved and the puree was well chilled, adding the lemon juice just before it all went into the ice cream machine.

This fitted into my schedule but if you’re in a hurry, dissolve the sugar with a little boiling water first, allow it to cool, then whizz everything together and chill in the fridge.

Pour the mixture into an ice cream maker, following the directions for your machine. Once done, serve straight away or scrape into a tub, cover with greaseproof and a lid, and pop in the freezer (see note above).

If you don’t have an ice cream maker, follow this method from the useful and informative Ices: The Definitive Guide by Caroline Liddell and Robin Weir …

Pour the mixture into a large, strong plastic box with a lid (unless you return to the food processor you’ll need room to beat the sorbet inside the box).

Freeze for 1-1 1/2 hours, or until a firm ring of ice has formed on the sides and bottom of the box, and the centre is soft and slushy.

Then either beat it with an electric hand beater or put it back in the food processor and whizz briefly. Or (says Mrs Portly) if you’re feeling particularly masochistic beat it with a fork. You’re aiming for a uniform slush. Return it to the freezer.

Repeat this process at least twice more at 1- 1 1/2 hour intervals. After the final beating, freeze it for another 30-60 minutes until it’s firm enough to serve.