Pimms infused Berry Sorbet with Cucumber and Fruit Salad - sounds like your kind of salad?

This recipe is enough for 2 - 3 serving

For the Sorbet

• 1 punnet raspberries (fresh or frozen), 170g, rinsed and drained
• 1 cup water
• 1/2 to 2/3 cup white sugar (depends how sweet you like it to be)
• Squeeze of lemon or lime juice
• 1 tot pimms

Method:

1. Place the water and sugar in a saucepan over a low heat until the sugar has dissolved. Simmer for a few of minutes till a thin syrup forms. Allow to cool.
2. Blitz the raspberries, Pimms and lemon juice in a food processor until it turns into a fine puree.
3. Add the cooled syrup to the raspberry puree and stir to combine. Run the mixture through a wire mesh to remove the seeds.
4. Churn in an ice-cream machine, or place in shallow tray in the freezer, stirring the sorbet by hand every 30mins for the first two hours to prevent crystallisation. I don't have an ice-cream machine, so I stirred by hand. After that, I transferred the sorbet into a deeper loaf tin covered it with foil, and allowed it to freeze overnight.

For the Melon and Cucumber Salad

• Mango (cut into small Cubes)
• ½ Cup Spanspek (cut into small Cubes)
• ½ Cup Pine Apple (Cut into small Cubes)
• 3 Cucumber strips

Method:

1. Combine all the Fruit in a bowl with a few mint leaves and let the flavours infuse for about 10 minutes.
2. Use a Vegy Peeler to get the cucumber the correct thickness then roll them into a tube shape.
3. Once all the elements of this dish are complete, you can start assembling it any way you want. Let your creative juices flow. When you are done plating, drizzle a light caramel sauce over it (not to much)

I like to have fun with food, to express a part of me by creating a picture with whatever you put on a plate. So have fun and be creative when you serve your summer fruit salad.