Passion Sorbet

• 1 cup (240g) water
• 4 teaspoons (8g) nonfat milk powder
• 1 tablespoon (15g) Invert Sugar (page 185)
• 4 teaspoons (24g) light corn syrup
• 1/3 cup plus 2 tablespoons (75g) granulated sugar
• 1 1/4 cups (275g) passion fruit puree (see page 276)

1. Set up an ice bath in a large bowl.
2. Put the water, milk powder, invert sugar, corn syrup, and granulated sugar in a saucepan and whisk.
3. Bring to a boil over medium heat.
4. Strain into a medium bowl and set into the ice bath.
5. Chill quickly, stirring often.
6. Add the passion fruit puree and mix with an immersion blender.
7. Freeze in an ice cream maker.
8. Pack into a plastic container and freeze for at least 2 hours before serving.

water, nonfat milk, invert sugar, light corn syrup, sugar, passion fruit puree

Taken from www.epicurious.com/recipes/food/views/passion-sorbet-376879 (may not work)