PREPARATION
Wash the fruit, cut into cubes and distribute between 4 glasses. Soak the gelatin in cold water. Warm the sugar syrup and mix with the grappa. Squeeze the gelatin out thoroughly, dissolve in the syrup and grappa mixture, allow to cool slightly and pour over the fruit. Allow to set in the fridge. For the sorbet: break up the chocolate. Bring the water, cocoa powder and sugar to the boil. Add the chocolate and allow to dissolve completely. Let it cool slightly before freezing in the ice machine. Place a scoop of chocolate sorbet on the jellied fruits, garnish with mint and serve.