MIXED EXOTIC-FRUIT GAZPACHO
1-1/2 cups water
3/4 cup sugar
2 tablespoons fresh mint leaves
2 pints fresh strawberries, cleaned and hulled
1 pint fresh raspberries
Juice of 1 lemon
1 mango, peeled, pitted, and diced
1 papaya, seeded and diced
1 kiwi fruit, peeled and cut into julienned strips
1 pint fruit sorbet (raspberry or strawberry works well)
Fresh mint leaves
In a medium saucepan over medium heat, combine the water, sugar, and mint leaves. Simmer until the sugar is completely dissolved. Strain out the mint leaves. Reserve.
Set aside 1/2 pint of the smaller strawberries for garnish and combine the rest with the raspberries and lemon juice in a blender or food processor fitted with the metal blade. Puree them until they liquefy. Using a fine strainer, strain the berries into a large nonaluminum bowl and add the reserved sugar syrup. Mix well to combine, cover and chill in the refrigerator for at least 2 hours.
To serve, cut the reserved strawberries into julienned strips. Ladle some berry puree into 6 shallow soup bowls, then arrange all the fruits on top in a whimsical pattern. Place a small scoop of sorbet in the center of each bowl and garnish with fresh mint leaves. Serve immediately. Serves six.