Jazz Apple Confetti Fruit Salad with Apple Sorbet

Ingredients:

2 Jazz apples, cored and cut into small dice
1 mango, peeled and cut into small dice
½ ripe melon, cut into small dice
1 cup water
½ cup sugar
10 large mint leaves
2 teaspoons powdered confectioner’s sugar
2 teaspoons lemon juice
1 quart fresh apple juice
(You can use vanilla ice-cream as a substitution for the apple sorbet)

Preparation:

1. Boil water and sugar together till dissolved. Remove from heat and add mint leaves. Allow to infuse until cool, then strain and chill in the fridge.
2. To make the apple sorbet mix the confectioner’s sugar and lemon juice into the apple juice. Pour in a non-reactive metal dish and place 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.
3. To serve mix the diced fruits with the mint syrup and pour into chilled bowls. Scoop apple sorbet and arrange in the center. Place a round slice of Jazz apple on each sorbet scoop and garnish with small leaves of mint.