- 225g caster sugar
- 300ml water
- Zest and juice of 1 lime
- 350g strawberries, hulled and roughly chopped
- Place the sugar and water in a pan, heat gently to dissolve the sugar then turn up the heat and bring to the boil.
- Add the lime zest and juice and simmer gently for a few minutes until you have a light syrup. Remove from the heat and leave until completely cool
- Place the strawberries and cold syrup in a food processor and blend to a pure. Set the timer on your ice cream maker for 35 minutes. Pour the mixture into the bowl with the paddle running and freeze churn until the desired consistency is reached.