Ingredients

Method

Makes 1 litre

Put the water , sugar and glucose in a heavy based saucepan over a low heat. Once the sugar has dissolved bring to the boil and cook for 3 minutes. Cool and then stir in the lemon juice. Chill

Beat the fromage frais, yoghurt, creme fraiche and cream together in a bowl until smooth and creamy. Cover and chill.

When ready to freeze, add the syrup to the fromage frais mixture and stir to combine.

Transfer to an ice cream machine. Churn until almost firm, ( my machine usually takes about 45 minutes but all machines vary), then transfer to a solid plastic container, seal and freeze.

Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.

Remove from the freezer 10 minutes before you are ready to serve the sorbet.