Make sure the churner is in the freezer at least 24 hours in advance. Put the ice cream container in the freezer at the start of sorbet preparation.

For the sugar syrup, bring sugar and water to boil in a small saucepan, constantly stirring with spatula until dissolved. Once boiled, let simmer for 5 minutes. Transfer to the fridge until cool

For the strawberry puree, add strawberries and lime juice to a blender and blend until smooth, then pass through a fine mesh sieve into a bowl. Reserve seeds and transfer to a Tupperware.

For the sorbet liquid base, add glucose and sugar syrup to the strawberry puree bowl and refrigerate until cold (ideally overnight).

Churn the sorbet, transfer the sorbet liquid baser to the churner and churn as per manufacturer’s instructions (approx. 20-25 mins in kitchenaid churner, stopping intermittently for the first 10 mins)

Once churned, scoop with spatula into a pre-cooled ice cream container. Add the 2 tbsp of vodka and mix into the mixture with spatula.

Every hour, gently mix the sorbet mixture with a metal dessert spoon.

For Quenelling: mix and fold sorbet with a dessert spoon to soften it up a bit. Boil water in kettle, transfer to mug, heat up quenelle spoon. Quenelle (forward with spoon down 1 way, then flip the spoon around the sorbet and come back the other way, lift and smooth side with finger, serve).