Quince and Mint Sorbet

For the stock syrup

• 22 fl.oz. (625 ml.) water
• 20 oz. (575

Make a syrup with the water and castor sugar by dissolving the sugar and bringing to the boil. Simmer fast for 5 minutes.

Bring the quinces, granulated sugar and water to the boil and simmer until quinces are cooked. Pass the pulp of the quinces through a fine sieve. To the pulp, add the lemon juice and the finely shredded mint.

Combine the sorbet syrup and the quince pulp and p