Prepare the lemon sorbet first as it is the only layer that needs to be frozen before assembly.

Boil sugar and water until completely dissolved. Cool and add lemon juice. Freeze overnight in a flat container or 9×13-inch pan.

Once frozen, cut into chunks and place in your food processor. Blend just until smooth. Return to freezer until needed.

Prepare a 10×12-inch clear acrylic tray.

Place frozen mango, orange juice and sugar in your food processor. Blend until smooth. Spead in an even layer in the tray.

Remove lemon sorbet from the freezer and allow to soften for five minutes. Spread evenly over the mango layer.

Place strawberries, grape juice and sugar in the food processor. Blend until smooth. Spread over lemon layer.

Arranged diced fruit or pomegranate seeds over the top layer. Freeze at least four hours before serving.