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For raspberry sorbet, purée raspberries, 90gm malt syrup and 90ml water in a food processor until smooth, then strain through a fine sieve.
Divide among ice-cube trays (or place ¼ cup purée in separate snap-lock bags) and freeze overnight.
Transfer cubes to a food processor, add remaining malt syrup and 1 tbsp water and process until smooth, then freeze until just firm.
Sorbet is best eaten within two days. Makes about 500ml.
Toss remaining ingredients in a bowl to combine and serve topped with a scoop of sorbet and scattered with lemon balm.