Lychee and mango with lime-coconut syrup and lemon gelato

For lime-coconut syrup, bring coconut water and sugar to the boil in a saucepan, stirring to dissolve sugar (if you don’t have enough coconut water, top up with water). Remove from heat and transfer to a bowl placed over ice and stir occasionally until chilled, then add lime juice and rind.

Divide fruit among chilled serving bowls, drizzle with a little syrup to taste, then top with a scoop of sorbet and serve.