Strawberry sorbet

Rinse and dry the strawberries, then chop into large chunks. Transfer to a freezerproof container and freeze overnight.

Take the strawberries out of the freezer and leave at room temperature for 10 minutes to soften a little. Put in a food processor and pulse to start breaking them down. Add the lemon juice, mint leaves (if using), 1 tbsp honey and a pinch of salt, then whizz continuously to a smooth consistency. It may take a minute or two, but keep whizzing and scraping down the sides as needed. Taste and whizz in more lemon juice or honey if liked.

The sorbet can be eaten straight away but is best if scraped into a freezerproof container, covered, then frozen for 2 hours before serving. If you freeze it for longer, you may need to leave at room temperature for 5 minutes before scooping. Serve with fan wafers, if liked.