METHOD

1. To make the watermelon instant sorbet, layer the watermelon pieces in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
2. Place the frozen watermelon and the agave in a food processor and process for 3–5 minutes or until smooth. 
3. Scoop into bowls or pour into a 20cm x 30cm (8 inch x 12 inch) freeze-proof container and freeze for 3–4 hours or until set. Serves 4
4. To make the pineapple and mint instant sorbet, layer the pineapple pieces in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
5. Place the frozen pineapple and the mint in a food processor and process for 3–5 minutes or until smooth. 
6. Scoop into bowls or pour into a 20cm x 30cm (8 inch x 12 inch) freeze-proof container and freeze for 3–4 hours or until set. Serves 4

TIP

For a fruity variation, swap 750g pineapple for banana and add a splash of vanilla.

Photography: Chris Court