Clementine sorbet

Serves 4

(LISA BARBER)

This is a gentle, refreshing way to finish a meal, so light in flavour it's almost ethereal.

8 sweet, juicy clementines
100g/31/2oz caster sugar
200ml/7fl oz double cream
1 vanilla pod, split in half lengthwise, seeds scraped out
3 tbsp sherry (Lustau or Pedro Ximénez)

Slice the clementines in half and squeeze to remove as much juice as possible. Strain the juice through a colander and set aside.

Place the sugar and cream in a small, heavy-based pan. Scrape out the seeds from the vanilla pod and add them to the cream-sugar mix with the pod itself.

Place over a medium heat and bring to a boil; reduce to a simmer and cook for about a minute – you simply want to infuse the cream with the flavour of vanilla and dissolve the sugar. Remove, and set aside to cool.

Once cool, pour through a strainer on to the clementine juice. Stir well, add the sherry, pour into an ice-cream maker and follow the instructions.

If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. Stir every half-hour until it sets.

Once set, scoop into bowls and serve at once.