Almond Sorbet

• 500 ml (17 fl oz/2 cups) almond milk
• 75

Bring the almond milk, trimoline and sugar to a simmer in a medium saucepan, then remove from the heat and chill to 4°C (39°F).

Whisk the lemon juice, almond liqueur and fromage frais together, then whisk this mixture into the cooled almond milk mixture with the salt. Pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Place in the free