1 Using a food processor or blender, puree the strawberries, milk and sugar for a few minutes until well blended

2 Pour into a medium-size square plastic or metal tub or a baking dish, cover with clingfilm and freeze for about 2 hours until firm

3 Return the ice mixture to the blender in batches and process until smooth again. Freeze again in the tub or dish for 2 hours or overnight until frozen and ready to serve

4 Put 2 to 4 scoops of the sorbet in individual glasses or small serving bowls and garnish with chopped strawberries