A surprising variation on familiar ice cream: sharon fruit sorbet! Prepare this sorbet a day in advance, as it needs time to freeze. Then delight your friends or family with a very special homemade dessert: a sharon fruit sorbet sandwich.
Place the caster sugar in a saucepan with 100 ml water and bring to the boil. Reduce over a low heat for about 5 mins. until it forms a sugary syrup. Leave to cool.
Squeeze the lime. Peel the sharon fruit and remove the seeds. Purée the flesh with the lime juice and the sugar syrup completely smooth. Pour the mixture into a freezer-proof container. Place in the freezer for approx. 6 hours. Stir with a fork every hour to break up any large ice crystals. You can also transfer the mixture to the food processor and blend briefly. Or place in an ice cream maker and follow the instructions.
Sprinkle the ice cream sandwich wafers with icing sugar. Place an ice cream wafer on a plate, and top with a scoop of sorbet. Add another wafer and a scoop of sorbet and finish with a third wafer. Garnish with the blueberries and raspberries and sprinkle with icing sugar.
Tip Replace the caster sugar with jam sugar. This gives the sorbet with an extra creamy texture.
