WATERMELON SORBET & CHERRY MINT SALSA

SERVES 6 PREP 20 MINS COOK 5 MINS + COOLING + FREEZING

1 ½ cups caster sugar 1 cup water 750g piece seedless watermelon, peeled, chopped ¼ cup lemon juice 1 cup mini meringues, roughly broken Persian fairy floss, to garnish

CHERRY MINT SALSA

300g frozen cherries, thawed, sliced (see tip) ¼ cup mint leaves, finely sliced 1 tbsp Triple Sec liqueur 1 tbsp lemon juice

1 In a medium saucepan, stir combined sugar and water over low heat until sugar dissolves. Bring to the boil, then simmer, without stirring, 5 mins. Cool to room temperature.

2 In a food processor or blender, combine sugar syrup with watermelon and juice. Puree until smooth. Strain mixture through a fine sieve. Pour into a large mixing bowl and freeze 1-2 hours until ice crystals form around edges. Beat, using an electric mixer, to break up crystals. Repeat freezing and beating twice more. Pour into a freezerproof container and freeze 2 hours. 3 CHERRY MINT SALSA In a small bowl, combine all ingredients. Set aside 10 mins to infuse. 4 Spoon salsa and meringue into serving bowls or glasses. Top with a scoop of sorbet and small tufts of fairy floss.