2 ingredient lemon sorbet

Serves:

Makes approx 1L

Ingredients

• 3 cups (750ml) lemon squash
• 1 x tin (395g) condensed milk

Method

Whisk ingredients together to combine. Pour into a shallow tub or tray and place in the freezer overnight.

Once set, break up roughly with a blunt knife, place in a food processor and blitz until smooth.

Return to the freezer until ready to serve. Serve in scoops.

Note

• Make sure your ingredients are cold when you begin.
• Repeat the blending and freezing process a second time for a creamier sorbet.
• You can churn this in an ice-cream machine if you have one.