Clean the palette with this fruity sorbet
1. Freeze 5 blueberries, 5 raspberries, a kiwi split into wedges and 5 little mint leaves.
2. Peel and core the apples and pears.
3. Zest and juice the lemon. Boil the lemon juice and rock sugar for about half a minute until completely melted. Add the chopped fruit and simmer gently for about half an hour until slushy.
4. Place into a freezer-proof container and freeze. Every half hour mash mixture with a fork until frozen.
5. This recipe is taken from the How to Cook the Weight Watchers Way cook book, by Becky Johnson and Joy Skipper, published by Simon & Schuster. For more delicious recipes visit weightwatchers.co.uk
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