Rocket cocktail

s promised to those who came to our dinner in March 2003 at the Hotel Sofitel in Melbourne, where everyone agreed this would be brilliant as a starter on a hot summers day. Inspired by chef Heinz Beck at the extraordinary La Pergola restaurant at the Rome Cavalieri Hilton, it's part cocktail, part chilled soup. You could even slip a bit of frozen vodka into it if you so desire.

Serves 6

• 150 g rocket leaves
• 500 ml ginger ale (dry ginger)
• 250 g lemon sorbet or gelato

1. In a blender, whiz the rocket, ginger ale and lemon sorbet at high speed, and pour into a glass jug. Pour into chilled 100 ml martini glasses and serve. You can do it ahead, but it tastes best and freshest done just before serving.