FRUIT & LIMONCELLO SORBETTO
8 large strawberries, hulled 5 yellow plums 150g (5½oz) honeydew melon, peeled, deseeded 150g (5½oz) pineapple flesh A splash of blood (or regular) orange juice 8 mint leaves, sliced into fine ribbons
For the limoncello sorbetto
150ml (5½fl oz) lemon juice 100ml (3½fl oz) limoncello 1½tbsp sugar To make the sorbetto, mix all of the ingredients and 50ml (2fl oz) of water in a jug until the sugar dissolves. Freeze in an ice-cream maker according to the manufacturer’s instructions, or pour into a shallow baking tray and freeze till set, beating it with a fork every 40 minutes to break up the ice crystals.
Thinly slice all the fruit, then chop into small pieces. Place in a bowl, dress with a small splash of orange juice, and then stir in the mint ribbons.
Let it stand for a few minutes for the flavours to combine, then serve in bowls topped with sorbetto.