Fennel sorbet with mint and citrus

Heat the sugar in 100 ml water until it is completely dissolved and leave to syrup in about 2 minutes. Allow to cool.

Keep the fennel gap separate. Press the fennel and fresh mint through the juicer. Mix this vegetable juice with the syrup and orange and lime juice.

Let this mixture freeze in a lockable container, preferably made of metal or glass. Stir every 30 minutes with a fork until after about 3 hours everything is frozen. Or, if necessary, turn the mixture in an ice cream machine into sorbet ice cream.

Serve the fennel sorbet in a glass with a wafer and some fennel green.