Fruit sherbet sorbet

The name can refer to a fruit-based frozen dessert, but sherbet often contains a little milk or cream, while sorbet is usually made without dairy. Check the ingredients if you need to avoid dairy.

Blend ripe fruit with sugar syrup and a squeeze of lemon, then chill the mixture well before churning it in an ice-cream maker until smooth and softly frozen. Freeze it in a covered container until firm.

Pour the chilled mixture into a shallow metal tray and freeze it. Scrape and stir it thoroughly with a fork every 30 minutes for about 3 hours, breaking up ice crystals as they form.

Take it out of the freezer for about 5–10 minutes so it softens enough to scoop. If it is still very firm, leave it a little longer rather than microwaving it, which can melt the edges unevenly.

Keep it tightly covered in the freezer to limit ice crystals and prevent it picking up other flavours. Press baking paper or cling film against the surface before putting the lid on.

Serve it with fresh berries, sliced stone fruit or a warm fruit tart. A small scoop also makes a refreshing palate cleanser between courses.

Fruit sherbet sorbet has 121 kcal per 100 g, compared with 97 kcal in fruit sorbet. The difference is modest, so flavour and ingredients may matter more when choosing between them.