- 2 lemons, roughly chopped (the lot)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 800-900g/1lb 12oz-2lb caster sugar
- 1.8kg/4lb strawberries, hulled juice of 2 more lemons
Once available in Britain for just a brief period during the summer, strawberries are now a year…
Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.
Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.