Watermelon, Raspberries, Pomegranite and Lychess with Lime Sorbet and Syr

Sweet and refreshing dessert easy to make ahead and makes a great after dinner treat.

1. 1

   Place the caster sugar and the water in a small saucepan with the lime zest and heat gently to just dissolve the sugar.
   
   Remove from the heat and pour in the lime juice. Strain into a jug, then pour 8 tablespoons of the liquid back into the pan with the extra 2 tablespoons of caster sugar.
   
   Pour the bulk of the syrup mixture into a container and place in the freezer. After two hours, stir the mixture, then return to the freezer.
   
   After four hours, churn in a food processor or in an ice-cream maker for 30 minutes, following the instructions for your machine. Whichever method you use, place in the freezer for a minimum of 6 hours.
   
   Meanwhile, put the reserved syrup in the pan on the heat and simmer until it reduces a little to a slightly thicker syrup, without it colouring. Pour into a serving dish and cover.
   
   When ready to serve, take the sorbet from the freezer and put in the fridge for about 10 minutes to soften enough to scoop.
   
   Put all the fruit into the syrup in the serving dish and mix. Serve in pretty bowls with a scoop of sorbet on the top.