Pink grapefruit & basil sorbet

Bring 500ml water to just under boiling in a saucepan. Add the sugar and stir until completely dissolved. Add the basil and grapefruit zest. Leave to rest for 1 hour. The zest and basil will infuse the sugar syrup.

Mix the pink grapefruit juice with the basil- and zest-infused syrup for a couple of hours, then strain to remove the solids.

Stir the cold grapefruit and syrup mixture, then pour into an ice-cream machine and freeze according to manufacturer instructions, until smooth. If you don’t have a machine, pour the mixture into a container, cover and freeze for 5-6 hours. Mash to break down the ice crystals 3-4 times during the freezing process, or until the sorbet is smooth. Do this by beating the freezing mixture with an electric handheld mixer, or put it into a food processor and whizz several times.

If using a machine, put the churned sorbet into a container, cover with greaseproof paper or a lid and freeze until needed. If doing it by hand, freeze until firm after the final blitzing.