Lemon sorbet

Dissolve sugar in hot water to make a syrup, then cool it completely and mix in lemon juice. Freeze the mixture in a shallow metal tray, stirring and scraping the edges every 30 minutes for about 3–4 hours, until smooth and scoopable.

Large ice crystals form if the mixture freezes without being stirred, or if the sugar has not dissolved fully. Cool the syrup before adding lemon juice, then churn continuously or scrape and stir the mixture often as it freezes.

Keep it in an airtight, shallow container in the freezer; it is best eaten within about a month, before its texture becomes icy or it picks up other flavours. Let it stand at room temperature for 5–10 minutes before scooping.

Traditional lemon sorbet is made with water, sugar and lemon, so it contains no dairy. Some recipes and packaged versions add ingredients such as egg white or dairy, so check the ingredients if you need to avoid them.

Serve it with fresh berries, sliced peaches or a crisp biscuit. A small scoop also works as a palate cleanser between rich courses, or alongside a slice of lemon cake.

Lemon sherbet usually includes a little milk or another dairy ingredient, giving it a creamier taste; sorbet is traditionally made without dairy. Lemon sherbet has 123 kcal per 100 g, compared with 132 kcal in lemon sorbet.

Store it in a shallow, airtight container at the back of the freezer, where the temperature is steadier, and press baking parchment onto the surface before sealing. If it is too firm to scoop, leave it out for 5–10 minutes rather than microwaving it.