Sunny Lemon Sorbet

Firstly, prepare the lemons. Carefully cut lids off the whole lemons and using a juicer/reamer, squeeze and push out all the juice and pulp into a bowl.

Trim the base of the lemon shells (so they will sit flat for serving), and set aside the shells and lids for later.

Place the caster sugar and cold water together in a medium pan. Bring to the boil and heat until the sugar has dissolved, continue to cook for 5-10 minutes, until the liquid reaches a thickened syrup.

Remove from the heat and carefully strain in the freshly squeezed lemon juice through a sieve. Stir together and add the zest from the extra lemon (keeping a little for garnish later). Allow to cool.

Pour the mixture into a freezer-proof container and freeze for at least 4 hours, stirring with a fork every 30 minutes or so to break up the ice crystals and prevent it freezing into solid block.

Place the lemon shells in the freezer for 30 mins before serving.

Once the sorbet is frozen, scoop some into the hollowed out lemons.

Sprinkle with a little extra lemon zest and scatter with baby mint leaves before placing the lemon lid on top and serve immediately - Till-icious!