• 500 g(1 lb2 oz) fresh strawberries, hulled
• about 180 g(6½ oz) sugar
• juice of half a lemon
• one longish strip of lemon peel with no pith
• 4 tablespoons milk

Purée the strawberries in a blender or processor until they are completely smooth, then tip them into a medium-sized bowl or container that has a lid.

Put the sugar, lemon juice and lemon peel in a pan with 375 ml(13 fl oz/1½ cups) of cold water. Bring to the boil and cook, stirring, for just long enough to dissolve the sugar. Remove from the heat and leave to cool for 10 minutes or so.

Fish out the lemon peel and pour the syrup into the strawberry purée. Add the milk and mix well, then put the lid on and put in the fridge until completely cooled. Now put the bowl in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the sorbet is nearly firm, give one last whisk and put it back in the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.