Directions

1. Remove the pips from two of the lemon halves, roughly chop the halves and then blitz (flesh and skin) in a food processor with the sugar to make a sugary lemon paste.

2. Add the strawberries and whizz to a purée then stir in the juice from the other two lemons (approx. 100ml/3½fl oz) along with the balsamic vinegar.

3. Pour into a freezer-proof container, pushing the purée through a sieve to remove seeds if you prefer. Freeze for about 8 hours, taking it out after 3–4 hours, breaking it up and whizzing it in the food processor until smooth. Freeze again.

4. Serve scoops of sorbet with thin ginger biscuits or more fruit.