Passion Fruit Sorbet
By Chef Ida Rodriguez


3 1/2 cups Water
2 cups Sugar

In a saucepan combine the water and sugar. Bring to a boil and simmer until mixture dissolves and is clear. Remove from stovetop and allow to cool.

Cut passion fruit in half, scoop out the pulp and seeds. Pass through a strainer or sieve to remove the seeds. Add passion fruit juice to the sugar syrup. Chill 4 hours in refrigerator.

Pour mixture into an ice cream machine and freeze according to directions.