The small one has gone right off the idea of day sleeps. Usually I’d be typing this in a heavy-fingered tone of grimness, but not today. Who cares! Who can blame him! The sun is shining mightily down on faux-farmville. Hens are clucking happily and laying up a storm. Plants are growing. The windows are open and a breeze is swirling through the house pleasantly, cooling but not door-slammingly strong. Small and I are smeared with sunscreen and coated in dirt. Our feet are bare, padding over a floor that is a little bit sticky from dropping spoonfuls of this:
Lemon Passion Sorbet
1 cup of sugar
1 1/4 cups of water
4 eureka lemons, well scrubbed
2 egg whites
The pulp of 5-6 passionfruit
Put the sugar and water in a medium saucepan and bring to a gentle boil, stirring occasionally.
As it starts to boil, peel the lemons thinly over the pan, dropping the rind into the sugar syrup.
Turn the heat down to a simmer while you juice the lemons.
Add the lemon juice to the sugar syrup and leave to simmer for a few more minutes.
Strain into a bowl and allow to cool for at least ten minutes.
In the meantime, whisk the eggwhites until just frothy.
Now, churn the syrup in your ice-cream machine until thick and opaque.
Add the eggwhites and continue to churn for ten to fifteen minutes. The sorbet will magically expand and become white as white can be.
Transfer to a container (at least 1 litre capacity) and swirl the passionfruit pulp through. Freeze.