Australian Women's Weekly
Ingredients
Sugar syrup
Method
1.To make sugar syrup: stir sugar and water in a small saucepan over a medium heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, for 5 minutes. Transfer syrup to a large heatproof jug, cool to room temperature.
2.To make passionfruit juice: remove pulp from passionfruit. Press pulp through sieve over a jug. (This should make 3/4 cup (180ml) juice). Reserve 1 tablespoon seeds.
3.Combine passionfruit juice, orange juice, passionfruit seeds, sugar syrup and egg whites in a jug. Pour mixture into a shallow freezer-proof container. Cover, freeze until firm. Break up sorbet and transfer to a medium bowl. With an electric mixer, beat until combined. Return to container, cover, freeze until firm. Repeat twice.
4.Spread mixture into a freezerproof loaf pan or container; cover with foil; freeze until firm.
5.Serve scooped in glasses or cones.
Not suitable to microwave. If you have an ice-cream maker, pour mixture into an ice-cream maker, churn according to manufacturer’s instructions in Step 3.
Note
