INGREDIENTS:
1-quart passion fruit puree (or approximately 8 whole fruit)*
1 cup sugar
1 egg white, whipped
1/2 cup water
METHOD:
Over moderate heat, dissolve the sugar in water, and let the mixture cool.
Add the passionfruit puree to the syrup.
Fold in whipped egg white into the fruit syrup mixture and pour into the freezing bowl of the ice cream machine and freeze according to the manufacturer’s instructions.
Remove and store in the freezer for several hours before using.
For a passionfruit mimosa, simply add fresh fruit to the sorbet and finish with champagne and mint.
YIELD: 1-quart sorbet
*Passionfruit puree is available from Shoppers Corner in Santa Cruz.
