Ingredients - serves 4

4 Granny Smiths, cored & cut into quarters - frozen overnight
50g sugar
2 tbsp water

for the fruit salad:
1 nectarine, stone removed, cut into slices
1 ripe mango, peel, stone and cut into large dice
1 Granny Smith, cored, quartered & sliced wafer thin
small grapes
2 clementine, peeled & divided into segment.

Method

For your fruit salad you can either follow my lead for some sweet, syrupy nectarine and mango, perked up with a hint of citrus and juicy grapes - or summer berries. Personally I think the apple sorbet suits the mango/nectarine better - mix all together and chill.

This has to be the simplest sorbet. Make a sugar syrup by heating the sugar and water together until melted, simmer for a minute and allow to cool completely. Have your apples prepared the night before, and don’t peel them - it’s the skin that will impart a beautiful colour - pop the quarters into a bag and freeze immediately before they discololour.

Place apple pieces and syrup in a food processor and blitz to green apple snow. Spoon some onto tall glasses filled with fruit salad.