There’s a certain amount of science to the perfect sorbet. By perfect, I mean a sorbet with a silky smoothness that a spoon can glide through and an intensely refreshing flavour. Traditionally, they are made with a sugar-syrup base – plain or flavoured with herbs and spices. The syrup is then combined with fruit juices, purées, chocolate, coffee, liqueurs – the choices are endless, as long as you get the proportion of sugar to other ingredients right.

The general rule of thumb is one third sugar to two thirds other ingredients. Too much sugar and it will become overly sweet and syrupy and too soft to freeze completely; too little, and it will be icy and hard.

Liqueurs are often added to enhance the flavour of sorbets but, because alcohol inhibits freezing, only 2-3 tablespoons should be added to every 600ml liquid.

A sorbet is best made in an ice-cream machine, which will churn it continuously until it just holds its shape, like lightly whipped cream. If you don’t have one, whiz the mixture in a food processor a few times as it freezes to break down the ice crystals. Sorbets are best enjoyed freshly made, but you can store them for up to a week, rechurning or blitzing daily.

Cherry sorbet with peanut brittle

Makes 800ml

This flavour combination was developed by Jason Atherton of Maze. In the restaurant, peanut-butter parfait is served with a cherry-sorbet quenelle and peanut brittle. The sweetness and saltiness work incredibly well together.

750g dark red cherries

Juice of 2 lemons

150g caster sugar

1 tbsp liquid glucose

For the peanut brittle

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