Camomile Sorbet

• 2 limes
• 2–3 tablespoons dried camomile flowers
• 600 ml/

Thinly peel off the lime zest, put it in a jug with the camomile, pour on the boiling water and leave to infuse for 10 minutes. Stir in the juice from the limes and the sugar, then, when the latter has dissolved, strain the infusion, cool and freeze. Using the lesser amount of sugar will give you a grainier sorbet, while more sugar will make it smoother.