Ingredients for 6 - 8 glasses

20 - 25 organic lemons, for 1 litre of juice 2 large organic lemons, plus 500 g granulated sugar 2 bananas 1. roll the lemons back and forth, this gives more juice. 2 Cut them in half and squeeze. Cut the two additional lemons into quarters, peel the banana and break into pieces. 3 Finely puree together with the sugar, the smallest pieces of lemon peel should still be visible. Add the lemon juice and mix briefly to combine. 4. place in a freezer container, freeze in the freezer or prepare in the ice cream maker.

"I discovered this lemon sorbet in London's River Café, one of the best Italian restaurants outside of Italy. Since then, I've ordered it every time I visit the chic restaurant on the Thames. It combines everything you would expect from a lemon sorbet: sweet, but the refreshing acidity of the lemons provides a nice counterbalance. The barely perceptible banana flavour adds body and depth. Of course, it tastes best fresh from the ice cream maker, and if it comes from the freezer, leave to thaw in the fridge for around 30 minutes."