Ingredients

Steps

• Dissolve caster sugar in 350ml water, boil until reduced, then cool and add orange juice.
• Whisk the cooled syrup into the mascarpone cheese.
• Sieve the mixture and churn in an ice cream machine until frozen.
• Prepare all berries by cleaning and hulling the strawberries and currants.
• Macerate the berries in Cointreau for 60 to 90 minutes in a covered bowl.
• Ladle berries into chilled bowls and top with a scoop of sorbet.
• Garnish with mint and icing sugar before serving immediately.