This fresh, zingy lemon and strawberry sorbet is packed with flavour and is a delicious, fresh alternative to ice cream. Serve with a glass of bubby on a warm summer's day.
- 2 whole lemons, chopped + juice of 2 additional lemons
- 900g caster sugar
- 1.8kg hulled strawberries, chopped
Pulse the lemons and sugar in a food processor until they form a paste.
Tip the lemon mix into a large bowl. Add the strawberries to the blender and puree, then add to the lemon mix. Stir in the juice.
Pour the mix into an ice cream maker and churn until set.