Lemon Sorbet & Vanilla Cream Sauce

Serves 6 - Suitable for vegans

175g brown sugar

300 ml water

Juice of 3 lemons

1 tablespoon lemon zest (optional)

Bring the water and sugar to the boil (or dilute honey in warm water) in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon juice and zest. Now you can pour the liquid into a polythene container and freeze uncovered until solid.

Remove from the freezer 10-20 minutes before serving. Mash the sorbet with a fork, then shape between two serving spoons.

Or you can pour the liquid into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Serve with fresh fruit and a sprig of mint or lemon balm.

Vanilla Cream Sauce

1 cup soaked raw cashews

¼ cup plus 2 tablespoons water

2 tablespoons pure maple syrup or agave nectar

1 teaspoon vanilla extract, or seeds of 1 vanilla bean

Place all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, ‘Vanilla Crème Sauce’ will keep for five days.