Berry compote with watermelon juice and pineapple and rum sorbet

Method

1. To make the pineapple and rum sorbet: Place the sugar, lime juice and 500ml water in a pan, and bring to the boil. Add the pineapple pieces and simmer for about 15 minutes. Purée in a blender, strain and allow to cool.

2. When the purée is cool, stir in the rum and churn in an ice cream machine. (If churning it by hand, churn in a bowl without the rum , place in the refrigerator and stir every 10 minutes, until it develops an ice cream-like consistency, stir in the rum, then freeze.)

3. To make the berry compote: melt the butter in pan, add the ginger and sweat it gently for a minute, then stir in the sugar until it dissolves and cook until it makes a syrup. When really bubbling, add the orange juice and orange and lime zests. Cook again to a syrup consistency. Sort the berries into two halves, with one containing the best of the fruit, and gently bruise the other berries. Add them to the syrup and cook for 3-4 minutes, remove from the heat and allow to cool.

4. Make the watermelon juice by placing the melon flesh in a juicer. Once all the fruit has been juiced, place in the fridge to chill.

5. When the compote is cool, use it to bind the remaining good half of the berries and place one-quarter in the centre of each of four shallow soup plates. Top the fruit with some of the sorbet and finish by drizzling over some of the watermelon juice.