Pawpaw, Ginger And Lime Sorbet - cooking recipe

Ingredients

3 1/2 cups granulated sugar
2 None pawpaws, peeled, deseeded, flesh pureed
1/2 cup lime juice
2 tsp lime zest
1 tsp fresh ginger, finely grated
4 None egg whites, whisked to stiff peaks

Preparation

Combine sugar and 2 cups water. Stir over low heat for 2-3 mins, until sugar dissolves. Bring to a boil, reduce heat and simmer, without stirring, for 10 mins. Remove from heat and let cool. Whisk pawpaw puree into cooled syrup along with lime juice, lime zest and ginger.
Transfer to an ice cream maker and churn according to manufacturer's instructions. Fold in egg whites and transfer to a large loaf pan. Cover with foil and freeze until required.
If you don't have an ice cream maker, pour fruit mixture straight into a loaf pan and freeze for 30-40 mins until slushy. Mash with a fork then return to freezer. Repeat this process 3-4 times then fold in egg whites and return to freezer until firm.
Allow to soften for 10-15 mins at room temperature before serving.