Tropical Sorbet

Ingredients

• 110g caster sugar
• 1 ripe mango, peeled and sliced
• 2 passion fruit, seeds removed
• 1 papaya, peeled and seeds removed
• zest and juice of 1 lemon
• 1 egg white

Cooking Instructions

1. In a saucepan dissolve the sugar in 300ml water and bring to the boil, then remove from the heat and allow to cool.
2. Place all the fruit in a liquidiser and blend until smooth.
3. Mix the fruit with the cooled syrup, add the lemon zest and juice and pour into a shallow freezer container. Freeze for 3 hours until mushy.
4. Whisk the egg white until stiff and fold into the loosened sorbet. Refreeze for 4 hours or overnight until firm.
5. Serve in chilled glasses with additional fruit if desired.

Tips