Ingredients

  • 140 grams sugar, granulated
  • 425 milliliters water
  • 1 lemon juiced and zested
  • 450 grams passion fruit purée
  • ½ egg white

Directions

1. Dissolve sugar in water in heavy saucepan. When completely dissolved, add lemon zest and boil rapidly for 5 minutes, or until the syrup is tacky.
2. Sieve the passionfuit pulp and add to the syrup with the lemon juice. Cool.
3. Place in a bowl in the freezer until half-frozen. Stir and then refreeze until almost solid. Whisk egg white until very stiff. Whisk sorbet until smooth and fold in the egg white. Freeze again until firm.
4. If the ice is not absolutely creamy and smooth, give it one more freezing and whisking.
5. NOTE: If you have a food processor, allow the sorbet to freeze. Defrost slightly, then whisk until soft. Pour the egg white in, through the funnel, whizzing all the time. Freeze until firm.

Notes
Serving Ideas:Original serves 6.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadPassionfruit Sorbet. To import, drag image to your MacGourmet recipe box.