(for 6 persons)
1 cup water
1/2 cup sugar
10 larges mint leaves
2 Jazz™ apples unpeeled, cut into small dice approx 5 mm
1 mango, cut into small dice approx 5 mm
1/2 ripe melon, cut into small dice approx 5 mm
2 teaspoons icing sugar
2 teaspoons lemon juice
1 litre fresh apple juice
Fruit salad – boil water and sugar together till dissolved, remove from heat and add mint leaves. Allow to infuse till cool, then strain and chill in the fridge.
Apple sorbet – mix the icing sugar and lemon juice into the apple juice. Pour in a non-reactive metal dish and plce in the freezer. Every half hour whisk the sorbet vigorously to break the ice crystals and create a light aerated consistency, or churn in an ice-cream maker as per machine instructions.
Mix the diced fruits with the mint syrup and pour into chilled bowls. Scoop apple sorbet and arrange in the centre. Place a round slice of Jazz™ apple on each sorbet and garnish with small leaves of mint. Vanilla ice-cream also works really well with the fruit salad.