Curtis Stone’s Summer Fruit with Lime Ice

Method

1. In a small saucepan, bring the sugar and 2½ cups (625ml) water to a simmer over medium heat, stirring until sugar has dissolved. Finely grate 2 tsp lime rind from 2 limes. Add lime rind to syrup. Set aside to cool completely.
2. Squeeze ¾ cup (185ml) lime juice from about 5 limes. Add to the syrup and stir to combine. Strain lime mixture through a sieve into a 20cm square baking dish. Cover and freeze for 30 mins or until the mixture is icy around the edges.
3. Using a fork, stir edges of the lime mixture into the centre. Freeze, scraping and breaking up mixture with a fork every 30 mins, for 3 hours or until the mixture resembles flaky crystals. Cover and return to the freezer.
4. Finely grate 2 tsp lime rind from the 2 remaining limes into a large bowl. Add pineapple, mango and strawberry and gently fold to combine. Divide the pineapple mixture among chilled dessert glasses or small bowls. Top with lime ice and serve immediately.