If possible, use an ice-cream maker for this recipe to ensure you get the right smooth consistency.

Makes about 15 canapés, or serves 5 as a dessert

1 red pepper

50g strawberries

Juice ½ lemon

250g strawberry purée (from all good supermarkets)

125g granulated sugar

Peel the pepper, then roughly chop. Place in a food processor with the strawberries, lemon juice and strawberry purée, and pulse until smooth. Keep to one side.

Place the sugar and 225ml water in a saucepan and bring to the boil. Pour the warm syrup into the strawberry mixture and stir for about a minute.

Next, place the sorbet mixture into an ice-cream maker and freeze following the manufacturer’s instructions. If you do not have an ice-cream maker, place the mixture in a freezer-proof dish, freeze for a hour, then remove and whisk to break up the ice granules. Return to the freezer and repeat at least two more times, then freeze until ready to serve. Before serving, remove from the freezer and allow to soften for a few minutes.

To make canapés, serve scoops of the sorbet on mini-shortbreads.

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