For the lemon sorbet

(serves six)

1 lemon

250ml water

100g caster sugar

125ml lemon juice

125ml sparkling water

Six lemons for serving

For the sgroppino

(serves two)

250ml prosecco

2tbs vodka

400ml lemon sorbet


Mint leaves

Method for sorbet

1. Take a saucepan and fill it with 250ml water. Stir in the diced zest of one lemon before adding 100g caster sugar.

2. Bring the pan to the boil on a high heat, reducing to a medium heat and leaving to simmer for five minutes. Remove the pan from the heat and allow the mixture to cool down.

3. Pour your lemon mixture into a large jug before adding 125ml lemon juice. Then stir in 125ml of sparkling water.

4. If you have an ice cream maker, pour the mixture inside and freeze in accordance with the manufacturer’s instructions. If you don’t have an ice cream maker, simply pour your mixture into a tall container.

5. Freeze the mixture for 90 minutes before removing and stirring with a whisk.

6. After whisking, return the container to the freezer.

7. For at least four hours, remove the mixture from the freezer and whisk once an hour – at least four times in total. Stirring the mixture more times means that more air will get inside, making the sorbet much lighter.

8. Slice the top fifth off six lemons before hollowing the flesh out of each one.

9. Spoon your sorbet mixture evenly into each lemon before serving, or placing back in the freezer until you are ready to serve them.

10. Change the flavour of your sorbet by substituting lemon for the following ingredients. For orange sorbet, use one orange for the zest and 125ml fresh orange juice. For watermelon sorbet, use 200g of diced watermelon. For lime sorbet, use one lime for the zest and 125ml lime juice.

To make the sgroppino

1. Chill two champagne flutes by filling them to the top with ice and leaving to one side.

2. Leave for a couple of minutes until the glasses are cold, before emptying the ice out and discarding it.

3. Pour 250ml of chilled prosecco evenly between two champagne flutes.

4. Divide the lemon sorbet evenly between each glass.

5. Add a tablespoon of chilled vodka to each glass.

6. Mix the sorbet and alcohol together well until a light, foamy liquid is formed.

7. Sprinkle each glass with chopped mint leaves and serve immediately.