Strawberry sorbet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and dry the strawberries, then chop into large chunks. Transfer to a freezerproof container and freeze overnight.

Step 2

Take the strawberries out of the freezer and leave at room temperature for 10 minutes to soften a little. Put in a food processor and pulse to start breaking them down. Add the lemnon juice, mint leaves (if using), 1 tbsp honey and a pinch of salt, then whizz continuously to a smooth consistency. It may take a minute or two, but keep whizzing and scraping down the sides as needed. Taste and whizz in more lemon iuice or honey if liked.

Step 3

The sorbet can be eaten straight away but is best if scraped into a freezerproof container, covered, then frozen for 2 hours pefore serving. If you freeze it for longer, you may need to leave at room temperature for 5 minutes before scooping. Serve with fan wafers, if liked.