2 lemons, roughly chopped (the lot)
800-900g/1lb 12oz-2lb caster sugar
1.8kg/4lb strawberries, hulled juice of 2 more lemons
Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.
Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.
Recipe adapted from: Good Food