Peel the lemons with a vegetable peeler making sure not to take off any of the white pith which will make the sorbet bitter, set aside.

Juice all the lemons, you should have about 600ml (20 fl oz) of juice. Do this through a sieve so you can discard any pips and thick pulp then set aside.

Put the sugar and water in a saucepan and bring to a boil, turn down to a simmer until all the sugar has fully dissolved.

Turn the syrup off and add the lemon peel to infuse. Set it aside to cool completely. You can speed up this process by placing the syrup in a bowl over ice.

Once completely cooled, remove the lemon peel and add the lemon juice to the syrup.

Turn on your ice cream machine and pour the sorbet mixture in. Churn the mixture until you have a pale and soft lemon sorbet.

Transfer the mixture to a container and freeze until needed.

An alternative method if you don’t have an ice cream machine: When the sorbet mixture is ready you can pour it straight into your container and place in the freezer. After 3-4 hours remove it and stir it thoroughly using a fork or whisk. Place it back in the freezer and continue this process every 1-2 hours until you have a sorbet consistency. You can then leave it to freeze completely until needed.

Ice cube method: Once the mixture is cooled you can pour it into an ice cube tray and freeze. Once frozen you can blitz the cubes of sorbet in a food processor until it has a sorbet texture.