Light and tangy desert, incredibly simple to make. Works well as a stand alone desert but can be used as a component.

900ml double cream

250g caster sugar

3 lemons (juiced)

Place all in a pot.

Bring to the heat, take off when just about to boil.

Strain the liquid through a strainer to make sure no seeds or pith are in the mix.

Pour into glasses.

Set in fridge.