Grapefruit Marigold Sorbet with Lemon Gel

In a medium saucepan, combine the water, lemon juice and orange juice.

Whisk in the superfine sugar, super neutrose and glucose powder until fully dissolved.

Bring the mixture just to a boil, then remove from the heat and let cool to room temperature.

Refrigerate the base for about 3 hours until thoroughly chilled.

Add the marigolds to the cold base and blend with an immersion blender until the petals are finely dispersed.

Churn in an ice cream maker until softly set.

Transfer the sorbet to a freezer-safe container and freeze for 12–24 hours.

Combine the lemon juice and water in a small saucepan.

Mix the superfine sugar and agar powder together.

Whisk the sugar–agar mixture into the lemon liquid.

Bring to a full boil and cook for 2 minutes.

Pour into a shallow container, cool, then refrigerate until set.

Blend until smooth and transfer to a piping bag or squeeze bottle.

Segment the grapefruits into clean supremes.

Cut the aloe vera pulp into small cubes and drain well.

Add grapefruit and aloe cubes to each serving bowl.

Pipe or spoon dots of lemon gel around the fruit.

Add a quenelle of marigold sorbet in the centre.

Garnish with marigold sprouts and drizzle with olive oil.