Apricot sorbet with strawberry and kiwi fruit vinaigrette

Ingredients

(serves four)

For the sorbet
15 dried apricots
Juice of 1 lemon

For the vinaigrette
4 finely diced strawberries
1 kiwi fruit
6tbs white wine
2tbs white wine vinegar
2tbs maple syrup

Method

To prepare the sorbet boil dried apricots in water until soft - takes approximately 15 minutes. Liquidise add the juice of 1 lemon and continue liquidising until smooth. Taste as you may need more lemon juice. The consistency should be like cold olive oil. Adjust by adding a little cold water.

Churn in a sorbetière for 20 minutes.

Serve in a honey tuile basket in a pool of sweet vinaigrette.