• Peel the lemons with a vegetable peeler making sure not to take off any of the white pith which will make the sorbet bitter, set aside.
• Juice all the lemons, you should have about 600ml (20 fl oz) of juice. Do this through a sieve so you can discard any pips and thick pulp then set aside.
• Put the sugar and water in a saucepan and bring to a boil, turn down to a simmer until all the sugar has fully dissolved.
• Turn the syrup off and add the lemon peel to infuse. Set it aside to cool completely. You can speed up this process by placing the syrup in a bowl over ice.
• Once completely cooled, remove the lemon peel and add the lemon juice to the syrup.
• Turn on your ice cream machine and pour the sorbet mixture in. Churn the mixture until you have a pale and soft lemon sorbet.
• Transfer the mixture to a container and freeze until needed.

An alternative methods if you don’t have an ice cream machine

• When the sorbet mixture is ready you can pour it straight into your container and place in the freezer.
• After 3-4 hours remove it and stir it thoroughly using a fork or whisk. Place it back in the freezer and continue this process every 1-2 hours until you have a sorbet consistency. You can then leave it to freeze completely until needed.

Ice cube method

• Once the mixture is cooled you can pour it into an ice cube tray and freeze. Once frozen you can blitz the cubes of sorbet in a food processor until it has a sorbet texture.