Strawberries 900g (2lb), hulled and roughly chopped if large
Balsamic vinegar 3–4 tsp
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.
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.
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.
Serve scoops of sorbet with thin ginger biscuits or more fruit.
If you have an ice-cream maker, use it to make this sorbet: churn for an hour then put in a freezer-proof container.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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