what is SORBET?

A type of water ice that is softer and more granular than ice cream as it does not contain any fat or egg yolk. The basic ingredient of a sorbet is fruit juice or purée, wine spirit or liqueur, or an infusion (tea or mint). A sugar syrup, sometimes with additional glucose or one or two invert sugars, is added. The mixture should not be beaten during freezing. When it has set, some Italian meringue can be added to give it volume.

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.