Mango and chilli sorbet

The fresh chilli adds a delicious prickle to this refreshing, grown-up sorbet. You need an ice-cream maker for this recipe.

Serves 6

200g granulated sugar
1 red chilli, seeded and finely chopped
2 mangoes
Juice of 4 limes
3 tbsp vodka
Tiny pinch of salt

Place the sugar in a saucepan with the chilli and 270ml water. Set over a low heat, stirring occasionally until the sugar has dissolved, then bring up to the boil and cook briskly for 1 minute. Remove from the heat.

Peel the mangoes. Cut the flesh of each mango away from its stone and roughly chop. Place in a food processor and blend until it forms a purée. Add the lime juice and vodka.

Mix in the chilli syrup and salt, then chill in the fridge for an hour. Churn in an ice-cream maker according to the manufacturer's instructions, then transfer to a sealed container and put in the freezer. Keep frozen until needed.