Paw-Paw Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Bodysgallen Hall,

Chef David Harding


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


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.