Paw-Paw Sorbet

• 2 lb., 14 oz. (1½ kilos) paw-paw fruit
• 7 oz.

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.