Lime yoghurt gelato with tropical fruit salad

SERVES 6 PREP AND COOK TIME 45 MINUTES (+ COOLING AND FREEZING TIME)

10 (650g) limes

3 cups (660g) caster sugar

2 sprigs mint

6 fresh kaffir lime leaves

3 cups (840g) Greek-style yoghurt 3 (2kg) small papaya, halved

½ (650g) small rockmelon, seeds removed, cut into thin wedges

¼ (375g) honeydew melon, cut into thin wedges

24 (600g) fresh lychees, peeled 2 teaspoons rosewater

1 Remove rind from 1 of the limes with a zesting tool. Juice all of the limes; you will need 2/3 cup (160ml) juice.

2 Place sugar, 2 cups (500ml) water, mint, 4 of the lime leaves and lime rind in a medium heavy-based saucepan over medium heat. Bring to the boil, stirring to dissolve sugar; simmer for 4 minutes. Strain half of mixture each into 2 large heatproof jugs; discard solids. Cool syrup.

3 Whisk yoghurt and ¼ cup of the lime juice into one jug of syrup. Add remaining lime juice to second jug of syrup; cover, refrigerate until needed. Pour yoghurt mixture into a lightly oiled 25cm x 30cm metal tray.

Freeze for 4 hours or until frozen.

4 Working quickly, remove frozen yoghurt mixture from tray; break or chop into large pieces. Process, in two batches, until smooth but not melted. Return mixture to metal tray. Cover; freeze for 4 hours or until frozen.

5 Divide papaya, rockmelon, honeydew and lychees among bowls. Thinly slice remaining lime leaves.

6 Combine reserved chilled lime syrup and rosewater in a small jug.

7 Serve fruit salad and lime syrup with scoops of yoghurt gelato, sprinkled with sliced lime leaves.

Suitable to freeze. Syrup suitable to microwave.