Passionfruit sorbet

Method

• 1
  Strain passionfruit syrup. Reserve syrup and seeds separately. Place sugar and 21/2 cups cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Transfer to a heatproof bowl. Stir in reserved syrup. Cool completely.
• 2
  Pour into a 3cm-deep, 16cm x 26cm (base) slice pan. Cover with plastic wrap. Freeze for 3 hours or until almost firm.
• 3
  Transfer to a food processor. Add eggwhite. Process until smooth. Pour into a 6cm-deep, 9cm x 19cm (base) dish or loaf pan. Stir in reserved seeds. Freeze overnight or until firm. Stand for 5 minutes before serving.