Soursop Sorbet

Ripe soursops should be soft
to the touch,a little squishy.
Remove seeds and skin.
Seed removal can be eased by putting
the pulp in a food processor
fitted with a plastic blade.
Use the food processor to break
up the pulp, making seed removal easier.
After you remove the seeds and skin
and break up the pulp,
use a strainer to produce juice.

1 cup soursop juice
1 cup water
7/8 cup sugar

Mix these three ingredients and freeze.
After the mixture is frozen,
break up slightly and put in food processor
fitted with metal blade.

Add:
1-2 Tablespoons lime juice, plus lime rind
1 egg white

Process in food processor until all the
icy bits are incorporated in a meringue.
Return to freezer, serve when firm.