Instructions: Whitecurrants raspberries and mint sprigs to decorate

To make the sauce puree the raspberries with the sugar in a food processor until smooth then put through a sieve to remove the seeds.

Stir in lemon juice to taste.

Chill baking sheets in the freezer.

Place about 24 scoops of the sorbet in single layers on the sheets then return to the freezer for at least 10 minutes. 3 Flood serving plates with 2 to 3 tbsp sauce.

Add scoops of sorbet to baskets; place one on each plate.

Decorate with fruit and mini sprigs.

The baskets may be frozen with the scooped sorbet in them Allow 5 minutes at room temperature before serving. Sorbets always make on elegant refreshing desert and are particularly good after a filling main course

Serves 8

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