A Gratin of Summer Fruits

• 16 strawberries, washed, hulled and dried
• 24 raspberries
• 24 blueberries

To make the sorbet, place the water, sugar, lemon juice and zests in a stainless steelpan. Bring to the boil, simmer for 5 minutes, pour into a bowl, cover with clingfilm, cool, and refrigerate overnight. Next day, strain the syrup, mix in the cordial and churn in a sorbetière until snowy. Store, covered, in the freezer.

To make the baskets, cream the butter and sugar, add syrup and fol