Winter in Australia is different to winter in other parts of the world. It means strawberries. It means the occasional day that is not merely mild, but downright warm. With this being my 100th post, it seemed as good a time as any for ice-cream... well, strawberry sorbet to be exact. It's hard to believe that just three ingredients and very little effort (all the heavy-lifting is done by the machinery involved) produces something as spectacular as this. The whole lemon gives a lovely zing to a fruit that in refrigerated (much less frozen) form can often be quite blandly sweet. Instead, with its inclusion, the flavour matches the colour in intensity - scarlet, sticky, sweet.
Have it in a cone, or a bowl, or straight out of its freezer container with a spoon. Have it simple and unadorned or marry it with mascarpone, meringue, rose petals and pomegranate seeds - like Yotam Ottolenghi in this month's Bon Appétit - for a Middle-eastern mess. Have it with kids, with a vegan (no eggs or dairy!), or even a person who doesn't like strawberries (I swear, it may convert them). However you have it, ice-cream is always a celebration. Happy 100th. Thanks for reading.
Adapted from a recipe by ever reliable The River Café, via Food52
I used a combination of lemons and limes, so if you pick up the wrong citrus fruit by mistake, do not panic.