Fruity Sorbet

Heat the sugar in the lychee syrup in a pan over a low heat until the sugar has dissolved completely. Set aside to cool.

In a food processor or blender, blend the strawberries and lychees until smooth.

Mix together the strawberry/lychee mixture, lemon juice and syrup mixture.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until firm and crystallised. Alternatively place the mixture in a freezerproof container and freeze for 30 minutes. Scrape the frozen parts with a fork, including the sides. Freeze for a further 20 minutes. Repeat this process until the mixture is completely frozen.