Four-fruit Cocktail Sorbet

• 850 g (1 lb 14 oz) caster sugar
• 1

Make the syrup by dissolving the sugar in the water with the vanilla pod and bringing it to the boil. Stir and then allow to cool.

Squeeze the juice from the lemons and oranges.

Peel, quarter and core the pineapple, then cut it into small pieces. Purée the pineapple and the bananas in a mouli-légumes.

Mix the four fruits together. Colour the syrup with a dash of g