Pineapple sorbet with fresh fruit

1 You’ll need to make the sorbet at least a day before serving. In a blender, place all the ingredients apart from the fresh fruit for serving. Add ¾ cup water and blitz until smooth. Pour into a container (the bigger the better) with a lid and place in the freezer overnight until frozen. If you have plenty of ice cube trays, freezing the mixture in them will make the process faster.

2 A couple of hours before serving, remove sorbet mix, defrost slightly, then chip into chunks to fit back into the blender. Blitz to a slushy consistency. Return sorbet to the container and freeze for another hour or until it reaches a scooping consistency that’s not too sloppy.

3 Serve scoops of sorbet with fruit in chilled glasses and garnish with remaining leaves.