Combine 2 cups water, 1 cup granulated sugar and 2 tbsp glucose syrup in a saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 2 tbsp lemon juice and 1 tsp lemon zest. Cool to room temperature (about 20 minutes).

Prepare fruit purée

Place 3 cups prepared fruit in a blender or food processor and purée until very smooth. If you prefer an ultra-silky sorbet, press purée through a fine-mesh sieve to remove seeds or fibers. Measure purée; you should have about 2 to 2 1/2 cups. If the flavor is light, stir in the optional 1 tbsp extra fruit purée or concentrate.

Combine and chill

Stir the cooled simple syrup into the fruit purée until homogenous. Taste and adjust acidity or sweetness: add up to 1 tbsp more lemon juice for brightness or up to 2 tbsp more sugar dissolved in warm water if needed. Chill the mixture thoroughly in the refrigerator until cold, at least 2 hours or overnight for best texture.

Churn

Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve/sorbet consistency.

Harden

Transfer the churned sorbet to a shallow, airtight container. Cover with plastic wrap pressed onto the surface to prevent ice crystals and freeze for at least 2–4 hours until firm.

Almond Cookie

Prepare dough

Preheat oven to 350°F (175°C). In a bowl, whisk together 1 cup all-purpose flour, 1 cup ground almonds and 1 tsp salt. In a separate bowl, beat 6 tbsp cold cubed unsalted butter with 1 cup powdered sugar until crumbly. Add 1 egg white and 1 tsp vanilla extract and mix briefly until combined but not overworked. Fold in the dry ingredients until a cohesive dough forms.

Shape and bake

On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness. Cut into rounds or desired shapes (to pair with scoops). Place on a parchment-lined baking sheet and chill 10 minutes to firm. Bake 10–12 minutes until edges are lightly golden. Let cookies cool completely on a rack — they will crisp as they cool.

Optional crumble

If you prefer a crumble garnish rather than whole cookies, pulse a baked cookie or two in a food processor to coarse crumbs to sprinkle on the plated sorbet.

Finish & Serve

Spoon or scoop the firmed sorbet into chilled bowls or glasses. Garnish each serving with an almond cookie (or a sprinkle of cookie crumbs), 1/2 tbsp toasted sliced almonds, and a mint leaf. Let sit 1–2 minutes before serving so the sorbet softens slightly for best texture.

Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks. To serve again, let sit at room temperature 5–10 minutes for scoopable texture.