Passion Fruit Sorbet

Steps

1. If your passion fruit pulp has seeds, press it through a sieve first. Save 1 tsp of the seeds.
2. Whisk 220 ml passion fruit pulp220 ml passion fruit pulp¾ cup + 3 tbsp passion fruit pulp330 ml passion fruit pulp330 ml passion fruit pulp1⅓ cups passion fruit pulp, 150 ml water150 ml water⅔ cup water225 ml water230 ml water1 cup water and 90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar135 g caster or granulated sugar160 ml caster or granulated sugar⅔ cup granulated sugar in a bowl for about 2 minutes, until the sugar has dissolved.
3. Stir in the saved seeds, if you have them.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Spoon a little fresh passion fruit pulp, seeds and all, over each scoop.