Passion Fruit Sherbet

Ingredient

30o ml passion fruit pulp

1 egg white

pinch of salt

Sugar to taste (2-3 tbsp) 

So I finally brought a food processor.  Yes.  Like everyone else in the world okay food fandom.  

 Its so new.  And shiny.  And perfect.

Start by scooping out the passion from pulp.

Blend on the food processor to loosen up the juice from the seeds. 

Add salt

Some sugar to taste, depending on the tartness of the fruit.  Im using orange sugar that I made a while ago.  It clumped up a little bit cause i didnt let the zest dry enough, but its okay.

Here Im using a sugar substitute that's also an invert sugar.  This helps keep the sherbet soft – not rock hard.

Blend














Freeze it.  

Okay I forgot to take photos for the last bit so sorry.

Once completely frozen, transfer the chunks into a blender.  Add egg whites and blend until the crystals reduces in size.  -- meanwhile put the container you want to store the ice cream in into the freezer.  This minimizes the melting when the ice cream comes in contact with the container's surface.