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Striped Sorbet (4 servings) A tricolor iced treat that can be prepared well ahead and serve as a wonderful way to end a summer meal.

Ingredients 570ml / 1 pint water 225g / 8oz sugar Juice of 1-2 lemons 8 kiwi fruit, peeled and roughly chopped 4 ripe bananas, peeled and roughly chopped 450g / 1 lb raspberries, fresh or well drained frozen 2 egg whites 1 banana 1 kiwi fruit, sliced and whole raspberries to garnish Preparation Method Combine the water and sugar in a heavy based saucepan.  Bring slowly to the boil to dissolve the sugar. When the sugar is completely dissolved, boil the syrup rapidly for about 1 minute.  Allow it to cool completely and then refrigerate until completely cold. Pure the kiwi fruit in a food processor, sieving to remove the seeds if desired.  Purée the banana and the raspberries separately.  Sieve the raspberries to remove the seeds. Divide the cold syrup in 3 parts and mix each with one of the fruit purées.  Taste each and add about 15-30ml / 1-2 toss of lemon juice to each fruit syrup, depending on the sweetness of the fruit. Freeze the fruit syrups separately until almost solid, about 2 hours, then mix again in the food processor to break up ice crystals.  Freeze again separately until solid. Whip the egg whites until stiff.  Process the sorbets again, separately, dividing the egg white among all three. Pour the raspberry sorbet into a bowl or mould and freeze until firm, Pour the banana sorbet on top and freeze again. Finish with the kiwi sorbet and freeze overnight or until firm. To unmould, dip briefly in hot water and invert on a plate.  Garnish with the prepared fruit.

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