These frozen delights can work as more than just desserts - they can also be palate cleansers for between courses, and even play a part in savoury dishes, such as in Galton Blackiston's recipe for trout ceviche with avocado sorbet.

This collection of sorbet recipes features classic flavours such as Paul Ainsworth's chocolate sorbet, and also more innovative ones, such as Phil Carnegie's chocolate dessert with popcorn sorbet.