Prepare the garnish: Macerate the orange segments in the Cointreau and the grapefruit segments in the Campari.
Prepare the orange sorbet: Place the sugar syrup and castor sugar in a heavy-based pan and bring to the boil. Reduce the heat and continue to cook until the sugar has dissolved. Remove the syrup from the heat and add the grated orange zest to infuse until cooled. Whisk the orange juice into the syrup and pass through a fine chinois discarding the zest. Churn the orange syrup in an ice-cream machine until it becomes soft and icy. Transfer the sorbet to a container and freeze until ready to use.
Prepare the grapefruit sorbet in the same way.
Prepare the lemon sorbet: Bring the water and sugar syrup to the boil and follow the same method as for the orange and grapefruit sorbet.
Strain the orange and grapefruit segments from the alcohol and drain on kitchen paper to absorb any excess juice. Place a tuille in the centre of each chilled plate. Arrange 4 grapefruit segments on one side of the tuille and 4 orange segments on the other side. Spoon a little passion fruit pulp over the orange segments. Make a quenelle of each sorbet. Set the lemon sorbet onto the tuille, the orange sorbet onto the orange segments and the grapefruit sorbet onto the grapefruit segments. Serve immediately.
© 2005 Liam Tomlin. All rights reserved.