Mount fruit ice cream with lemon sorbet


½ papaya

½ melon

2 fresh strawberries

100 g of red currants

400 ml of lemon sorbet

Some mint leaves to decorate



Remove the seeds and skin to the papaya, extract balls with a 2 cm diameter drain spoon.

Peel the slices and extract balls with the same spoon.

Remove the rind and seeds from the melon and extract the balls with a 3 cm diameter drain spoon and the 2 cm used previously.

Wash and dry the currants.


Arrange the melon, papaya and fresquilla balls in a bowl with the currants forming a pyramid, place some lemon sorbet balls on the top and decorate with some mint leaves.