Place the orange juice and sugar in a saucepan over a medium ?heat and stir until the sugar has dissolved. Add the granadilla pulp ?and allow the mixture to cool before placing it in the freezer for an hour. ?Remove from the freezer and fold through the egg whites. ?Return to the freezer for an hour, then remove and scrape the sorbet. ?Repeat every hour until the mixture has formed ice crystals. ?Leave in the freezer until ready to serve.
Alternatively, pour the fruit-and-sugar mixture into an ice-cream ?machine and churn until the liquid takes on the texture of soft sorbet. ?Add the egg whites and churn for about 20 seconds to ensure that ?they are incorporated. Freeze until ready to serve.
Recipe by Sam Linsell, extracted from Drizzle & Dip, published by Eat the Book.
Click here to read our interview with Sam.