Lemon Sorbet

• 300 mls (½ pint) freshly squeezed lemon juice
• 200 mls (7

Stir the liquids together and freeze, either in an ice-cream maker or sorbetière, according to the directions of the manufacturer, or in a freezer-proof container in the freezer compartment of the refrigerator.

If using the latter method, the mixture will require stirring from time to time, to break up the ice crystals.

It is a good idea to do the last stirring, when the mixture