- 100 g sugar
- 500 g mango flesh (you can use any fruit you like such as strawberries, raspberries, melon etc instead)
- 2 tbsp lemon juice
- Mint leaves and frozen raspberries to decorate, optional
Place the sugar in a pan with 250 ml water and bring to the boil. Cook for 2-3 minutes until slightly syrupy. Then leave to cool.
Prepare the mango (or other fruit of your choice) and cut the flesh into small pieces. Blitz with the sugar syrup in a blender until smooth. If necessary, pass the mixture through a fine sieve so it is very smooth.
Pour the fruit mixture into a shallow container and place in the freezer for 3-4 hours until firm. Stir vigorously every 30 minutes to break up the ice crystals and make a smooth sorbet.
To serve, scoop into balls and serve with other flavours stacked in a pyramid decorated with mint leaves and frozen raspberries, if desired.