Ingredients

• 4 handfuls of strawberries (Scottish if possible)
• 4 handfuls of raspberries (Scottish if possible)
• 2 handfuls of tayberries (Scottish if possible)
• 1 small punnet of redcurrants (Scottish if possible)
• 1 small punnet of white currants (Scottish if possible)
• a good dousing of Cointreau
• 270g/9½oz caster sugar
• 350ml/12fl oz cold water
• 2 tbsp fresh orange juice
• 250g/9oz mascarpone cheese
• 3 sprigs of mint
• dusting of icing sugar

Directions

• Dissolve the caster sugar and water together
• bring to the boil until slightly reduced and cool. Add the orange juice.
• Whisk the syrup into the mascarpone. Sieve and churn in an ice cream machine. If making by hand put into a freezer-proof box and stir/whisk every 30mins for about 1½ hours.
• Pick through all the berries
• hull the strawberries and red and white currants. Place the berries in a large bowl and douse with Cointreau. Leave covered with cling film to macerate for 1-1½ hours.
• To serve
• simply ladle out the berries into four chilled bowls. Scoop the sorbet and place into the centre of the bowls. You can serve a biscuit with this dish - for example
• cantuccini or brandy snaps. Garnish with a sprig of mint and icing sugar. Serve immediately.