Hull and slice the strawberries. Put the strawberries into a blender and process until smooth. Pass the blended strawberries through a fine sieve, preferably lined with a piece of damp muslin, pressing the pulp with the back of a wooden spoon or ladle to extract as much juice as possible.

Pour the strawberry juice into a saucepan and warm over a low heat (don't allow it to get too hot). Add the liquid glucose and icing sugar, and stir until dissolved. Remove from the heat and add the lemon juice. Taste, adding more icing sugar or lemon juice, if needed. Pour into a bowl, cover and cool.

Once cooled, pour the mixture into an ice-cream maker and churn until almost firm. Transfer to a suitable container, seal and place in the freezer until ready to serve. If you don't have an ice-cream maker, transfer the strawberry liquid to a freezer box and freeze for 4-5 hours, whisking with a fork every hour or so to break down the ice crystals to give a smooth texture.

To serve, transfer the sorbet to the fridge for 20 minutes to allow it to soften a little - this makes it easier to serve. Scoop into bowls and serve, decorated with crystallised lemon zest and mint leaves. Bes eaten within a week of making.

Cook's tip

Make crystallised lemon zest by blanching the zest of a lemon in boiling water for a few minutes, then dust with sugar and bake in a hot oven for 2 - 3 minutes.

Jason Atherton, Michelin-starred chef, brings inexpensive, accessible gourmet food into the home kitchen. His creative style and mastery of unique flavours makes his cooking exciting, delicious and highly original. Click here to purchase his latest book Gourmet Food for a Fiver.

I have cooked this 0