Roasted grape sorbet

Preheat the oven to 190ºC, gas mark 5. Arrange the grapes – still on the stalk – on a baking tray. Scatter over 30g sugar and bake for 25-30 minutes, until juicy and starting to burst; set aside to cool.

Remove the grapes from the stalks; tip into a food processor with any pan juices. Blend until nearly smooth, then pass through a sieve into a clean bowl.

In a small pan, bring 200ml water and the remaining 150g sugar to the boil over a medium heat, stirring to dissolve. Simmer for 2 minutes, then stir into the purée along with the lemon juice. Cool, then chill for at least 2 hours, before churning in an ice-cream maker according to the manufacturer’s instructions. Scoop into a suitable container and freeze until ready to serve.