Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
Serve in a Martini glass with fresh mint leaves.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tim Tolley, Vong Restaurant, London, England