PASSION FRUIT SORBET

Halve some ripe passion fruit, strain the pulp through a vegetable mill, then through a fine sieve. Measure the pulp and add an equal volume of cold syrup made from 500 ml (17 fl oz, 2 cups) mineral water and 675 g (1½ lb, 3 cups) caster (superfine) sugar. The density of the mixture should be 1.135; add a little lemon juice, the density then being 1.075. Pour the mixture into an ice-cream maker and freeze until set. It is also possible - and easier - to add caster sugar to the pulp and add enough water to obtain a density of approximately 1.075, and then strain the mixture through a fine sieve before putting it in the ice-cream maker. Tip: Serve scoops of the sorbet with a fan of mango slices and a little passion fruit pulp, or just cover with Chantilly and passion fruit pulp.