Pawpaw passionfruit sorbet is a delicious seasonal dessert made from native fruit: pawpaws (Asimina triloba) and passionfruit (Passiflora incarnata).
Separate seeds and remove flesh from enough pawpaws to make 1 cup of fruit pulp. Put pulp in fridge to chill.
Remove outer skin from ripe passionfruit and place seeds in saucepan with 1/4 cup water and 1/4 cup cane sugar. Cook on medium low heat (not boiling) for about 15 minutes, stirring occasionally. Remove from heat, strain seeds, and place in fridge or ice bath until chilled. *Also note that if your pawpaw pulp is chunky, you can pour your finished passionfruit mixture into the pawpaw pulp and blend it with an emersion blender or food processor before chilling it in the fridge.
To make the makrut lime leaf simple syrup: dice three fresh leaves from a makrut lime tree (also called "kefir" limes, but that's a culturally offensive term). Place in saucepan with 1/4 cup water and 1/4 cup cane sugar. Cook on medium low heat for about 15 minutes (not boiling), stirring occasionally, Remove from heat, strain leaves, and place in fridge or ice bath until chilled. If you don't have makrut lime leaves, use a heaping teaspoon of lemon zest to make a simple syrup with 1/4 cup water and 1/4 cup cane sugar.
Once all ingredients are chilled, stir together in mixing bowl (or stir them all together before chilling). Use food processor or emersion blender to get smooth, uniform consistency.
Add ingredients to Cuisinart sorbet/ice cream maker, and let the sorbet come together for 20-30 minutes, or until ideal sorbet consistency achieved. (Exact time may vary by volume made and type of sorbet maker used.) Serve immediately once the desired consistency has been reached, or store in freezer and serve whenever you're ready.
Pawpaw passionfruit sorbet https://www.tyrantfarms.com/how-to-grow-and-make-pawpaw-passionfruit-sorbet/