Citrus salad with lemon sorbet

Pare the zest from the oranges, grapefruits, lemon and lime. Slice into very thin strips and put in a saucepan with the sugar, cloves and the water. Bring to the boil and blanch for about 45 minutes until the strips are soft. Drain, discard the cloves and leave to cool.

Using a small sharp knife, cut a horizontal slice from the top and bottom of the citrus fruit, then remove the remaining pith by cutting down the sides, following the contours of the fruit.

Working over a large bowl to catch the juice, cut down between the membrane and each segment. Ease out the flesh, and remove any pips. Put the segments in the bowl with the juice. Cover with cling film and put in the fridge.

Now make the sorbet. Mix together the lemon juice, water and the syrup.

Pour into an ice cream maker and process according to the manufacturer's instructions.

Meanwhile, put the strips of citrus zest into a bag with the caster sugar and shake so that the strips become well covered. (Put any excess sugar in a jar and keep for another use.)

Remove the fruit from the fridge and place in a serving bowl. Sprinkle with the sugared zest and a scoop of the lemon sorbet. Serve immediately.