Passion Fruit Sorbet

6½ oz boiling water (200 mL)
6 oz caster sugar (185 g)
8 passion fruit
1 lemon, freshly juiced

Combine the water and sugar in a small saucepan. Bring to the boil over a medium heat, and stir until the sugar has dissolved. Allow to cool completely.

Scoop out the flesh and seeds of the passion fruit, and put in a food processor with the sugar syrup and lemon juice. Pulse for about 10 seconds. Pour into a sieve over a bowl and rub with a spoon until only the seeds remain in the sieve. Add about 1 tsp. of the seeds to the bowl, if desired.

Churn in an ice-cream machine until firm. Alternatively, pour the mixture into a shallow lidded container, then cover and freeze for about 3 hours, or until a firm ring of ice appears around the sides and base, and there is a soft slush in the centre.

Transfer to an electric mixer or food processor and beat until smooth. Return to the freezer until firm, then beat and freeze 2 more times.

Makes 4-6 servings.