Passion Fruit and Lime Sorbet from The Great Ice Cream Book by Jon Croft
Boil the sugar, water and rinds of limes for 10 minutes. Strain and cool. Cook the apples in lime juice. Liquidise and cool. Add the apple and lime purée to the syrup. Add the passion fruit pulp...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Citrus press
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- Mixing bowl
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- Cutting board
Ingredients
- 6 cooking apples, peeled and cored
- 4 egg whites
- 1 pint (575 ml.) passion fruit pulp (about 32), reserving a little for decoration
- 8 oz. (225 g.) castor sugar
- 1 pint (575 ml.) water
- 4 limes
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