Servings: 1 litre

• 3 cups (750ml) lemon squash • 3 cups (750ml) lemon squash
• 1 x tin (395g) condensed milk • 1 x tin (395g) condensed milk

Whisk ingredients together to combine. Pour into a shallow tub or tray and place in the freezer overnight.
Once set, break up roughly with a blunt knife, place in a food processor and blitz until smooth.
Return to the freezer until ready to serve. Serve in scoops.

• Makes approx. 1L  • Makes approx. 1L
• Make sure your ingredients are cold when you begin.  • Make sure your ingredients are cold when you begin.
• Repeat the blending and freezing process a second time for a creamier sorbet.  • Repeat the blending and freezing process a second time for a creamier sorbet.
• You can churn this in an ice-cream machine if you have one.  • You can churn this in an ice-cream machine if you have one.
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• Looking to keep the kilojoules down? Make this 2 ingredient low-fat chocolate cake.  • Looking to keep the kilojoules down? Make this 2 ingredient low-fat chocolate cake.