Tangy Fruit Sorbet (and 2 more varieties)

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Step 1

1. Put granulated sugar, 150ml (¾pint) water and mint into a pan.

Step 2

2. Cook over a low heat and stir until sugar dissolves.

Step 3

3. Remove from heat and strain. Stir in 300 ml (½pint) water, lemon juice, orange rind and juice.

Step 4

4. Mix well. Pour into a freezer container and chill until cold.

Step 5

5. Freeze for 1 hour or until mixture has half frozen.

Step 6

6. Beat egg white to a stiff snow. Add caster sugar. Continue whisking until white is very stiff and shiny.

Step 7

7. Pour fruit mixture into a chilled bowl. Whisk until smooth.

Step 8

8. Gently fold in beaten egg white.

Step 9

9. Return to a clean container. Freeze for 45 minutes and whisk again.

Step 10

10. Pour back into container. Freeze for 1½-2 hours or until firm.

Step 11

11. Spoon into small dishes and decorate with orange slices.

Step 12

12. Serve immediately.

Step 13

Follow recipe and method for tangy fruit sorbet (above) but omit mint, orange rind and juice. Instead use the grated rind and juice of 4 lemons.

Step 14

Follow recipe and method for tangy fruit sorbet (above). Omit mint, orange rind and juice. Use 450g (1lb) strawberries, puréed, instead.