PREPARATION TIME: 20 MINUTES (PLUS OVERNIGHT FREEZING)

COOKING TIME: 25 MINUTES

MAKES: ABOUT 1 LITRE (35 FL OZ/4 CUPS) OF EACH FLAVOUR

TRIO OF SORBETS — MANGO, MELON, PASSIONFRUIT

Sorbet is a wonderful summer treat, and these three are easy to make. The best thing is you can choose any flavour combination you like and go for it. Use this basic technique to come up with some of your own fruit flavours.

MANGO

500 ml (17 fl oz/2 cups) water

150 g (5½ oz) sugar

3 teaspoons liquid glucose

500 ml (17 fl oz/2 cups) mango purée (made from the flesh of 2–3 large mangoes, puréed and strained)

juice of 1 lemon

MELON

500 ml (17 fl oz/2 cups) water

150 g (5½ oz) sugar

3 teaspoons liquid glucose

500 ml (17 fl oz/2 cups) honeydew melon purée (made from ½ large honeydew melon, peeled, seeds removed and puréed)

2 tablespoons coriander (cilantro) leaves

lime juice, to taste

PASSIONFRUIT

500 ml (17 fl oz/2 cups) water

150 g (5½ oz) sugar

3 teaspoons glucose

3 x 170 ml (5½ fl oz) tins passionfruit pulp, strained, seeds reserved

juice of ½ lemon

For the mango sorbet, place the water, sugar and glucose in a heavy-based saucepan over medium heat. Stir until the sugar dissolves, then bring to the boil. Once boiling, reduce the heat slightly and cook for a further 10 minutes or until the syrup has thickened slightly. Remove from the heat, cool, then refrigerate until chilled.

Combine the strained mango purée and chilled sugar syrup with the lemon juice. Pour into an ice-cream machine and churn according to the manufacturer’s instructions. Remove from the machine to an airtight container and place in the freezer overnight, or until firm.

For the melon sorbet, repeat step one as for the mango sorbet above. Then place the melon, coriander and a pinch of salt in a blender and purée until smooth. Combine with the chilled sugar syrup and add lime juice to taste.

Pour the melon mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Remove from the machine to an airtight container and place in freezer overnight, or until firm.

For the passionfruit sorbet, repeat step one as for the mango and melon sorbets above. Then combine the chilled sugar syrup, sieved passionfruit pulp and lemon juice in a bowl.

Pour the passionfruit mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Five minutes before the sorbet has finished churning, add half the passionfruit seeds, if desired. Remove from the machine to an airtight container and place in the freezer overnight, or until firm.