I always found it a delightful palate-refresher to enjoy a little helping of sorbet between the starter and main course. This used to be very much the done thing in fancy eateries, but sadly, like many other little fine touches (such as serving a little soupcon of dry sherry with soup), it seems to have fallen by the wayside.

So now, instead of serving sorbet between courses, I serve it at the conclusion of a meal.

It makes for a lovely light touch and is much preferable to a bowl of rich and sweet dessert, particularly on a warm summer?s evening.

Being upstream by nature and in my dining habits, I would much rather forsake most desserts in preference to a light, sharp sorbet, followed by a tasty selection of cheeses and a little drop or two of port.

Sorbet is particularly pleasant in summer and it really takes very little effort to make. And if you are entertaining it?s a real kitchen helper because you can make it up to three days in advance, which means more fun time with your guests. To make six portions you will need:

Ingredients

3 cups of water

1 cup castor sugar

2 cups of lemon juice

? cup of cream

2 tablespoons of very finely chopped fresh mint

Mix the water and sugar in a saucepan

Heat and stir until the sugar has dissolved, but don?t let it boil

Once it has dissolved completely bring to a gentle boil for 10 minutes, uncovered Remove from heat and let it cool

Stir the lemon juice and cream into the syrup and then freeze until firm

Remove from freezer and beat it with an electric mixer in a bowl until smooth

Stir in the mint

Spoon into a freezing dish, cover and refreeze until ready to serve.

Tip: You can jazz this up, if you like, by serving the sorbet with finely chopped fresh seasonal fruit, particularly berries, and a dollop of ice cream on the side.