Clementine sorbet

Step 1

Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature.

Step 2

Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour.

Step 3

To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer.

Step 4

Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times.

Step 5

To serve, remove from the freezer and put in the fridge half an hour before serving.