1 quart passion fruit puree (or approximately 4 whole fruit)*
1 cup sugar
1 egg white, whipped
1/2 cup water
Over moderate heat, dissolve the sugar with water, let the mixture cool.
Add the passionfruit puree to syrup.
Fold in whipped egg white into fruit-syrup mixture and pour into freezing bowl of ice cream machine and freeze.
Remove and store in freezer several hours before using.
For a passion fruit mimosa, simply add fresh fruit to sorbet and finish with champagne and mint.
YIELD: 1 quart sorbet
*Passionfruit puree is available from Shoppers Corner in Santa Cruz.