- 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
- 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.