Paw-Paw Sorbet

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Bodysgallen Hall,
Llandudno

Chef David Harding

Ingredients

  • 2 lb., 14 oz. ( kilos) paw-paw fruit
  • 7 oz. (200 g.) castor sugar
  • 1 tablespoon Kirsch
  • juice 1 lemon
  • 1 egg white

Method

Purée the fruit in a blender.

Add the lemon juice and sugar to the fruit purée.

Whisk the white of egg and fold into the mixture. Add the Kirsch.

Place into ice cream machine or deep freeze. If using the deep freeze, bring out from time to time and stir.