Berry soup with raspberry sherbet

To make the sherbet, bring the caster sugar and 350ml water to the boil, stirring until the sugar has dissolved, then set aside to cool. Whiz the raspberries in a food processor and strain through a fine sieve, pressing to extract as much juice as possible. Beat the raspberry puree, yoghurt and sugar syrup together until smooth. Transfer to a lidded container and freeze for 3 hours or until frozen. Remove, break up with a fork and whiz until smooth, then return to the container and refreeze until firm.

To make the berry soup, puree half raspberries and blackberries then mix the puree with the whole berries and cranberry juice (taste and add a spoonful of caster sugar or liqueur if you like).

To serve, divide the berry soup among four chilled glasses or bowls, and add a scoop of raspberry sherbet to each. Add a spoonful of yoghurt if you like, and scatter with mint leaves.