All I want to eat in this weather is ice cream, but in the interests of avoiding diabetes/obesity, I’ve been making sorbet instead. You can use any fruit you like, really, so long as you cook hard fruit first and adjust the quantities of sugar. The rum in this helps it to stay nice and soft, but don’t add too much or it’ll turn into a giant alcoholic slush puppie. Actually… if that does happen, slosh it into a glass and call is a frozen cocktail. Sorted.
50g caster sugar
Juice of one lime
50ml white rum
Put the sugar and water in a pan over a low heat and melt the sugar. Bubble for 3mins or so until you have a thick syrup.
Hull the strawberrries (losing as little of the flesh as possible). Blitz them in a blender with the lime juice until you have puree. Stir in the rum and sugar syrup.
Pour into a freezer-safe box (a shallow box is best – an old ice-cream tub, for example) and freeze for about 2hrs. Remove from the freezer and churn with a fork to break up as many ice crystals as possible. Repeat twice more and then leave to freeze. It should be spoonable straight from the freezer, but if not then leave it out for 5mins first.
Serve with fresh strawberries and mint leaves.