Passion Fruit Sherbet
1 cup passion fruit juice (9 lemon-size fruit)
1/3 cup white corn syrup
2 egg whites
1 tsp. unflavored gelatin
2 cups water
1/2 to 3/4 cup sugar
Pinch of salt
Chill corn syrup and egg whites in medium bowl. Sprinkle gelatin over 1/2 cup of the water and let stand 5 minutes. Add sugar and salt and beat until dissolved. Add remaining 1-1/2 cups water and fruit juice. Pour into freezing tray and freeze about 30 minutes.
Beat egg white syrup mixture until very stiff (about 7 to 10 minutes). Add frozen passion fruit mixture and beat until just blended. Pour into 2 freezing trays; moisten bottoms of trays and place on coldest shell in freezing compartment. Wash bowl and beater and place in refrigerator to chill.
When mixture is frozen stiff (about 1 hour), scrape into chilled bowl; break up with spoon. Beat until blended and fluffy. Pour into trays and return to freezing compartment. Freeze stirring once or twice.
