Red and Yellow Sherbet
For the yellow sherbet, peel mango and cut fruit into small cubes. Puree mango with apple juice and orange juice. Pour mango mixture into four 90-100 ml (approximately 3 ounce) ramekins, cover ramekins and place in the freezer.
For the red sherbet, cut melon into small pieces, remove seeds and puree in a blender with blackcurrant juice and raspberry syrup. Pour red sherbet mixture in four other ramekins and also freeze.
Freeze both types of sherbet at least 6 hours. Serve while frozen.