Passion fruit sorbet

Our passion fruit vine is so productive I've got passion fruits coming out of my ears. My two main recipes are passion fruit curd, and this sorbet.
This recipe is a total hit. I have people fighting over tubs of it.

The recipe is from this site, (Drizzle and Dip) and I changed nothing, apart from leaving it every 2 -3 hours or so between beatings as my freezer doesn't freeze very quickly. It makes about 1 litre, enough for a standard ice-cream tub.

Ingredients
1 cup sugar
1 cup fresh orange juice
2 cups fresh passion fruit pulp (about 9-10 passion fruits)
2 large egg whites, whisked to form peaks

1. Heat orange juice and sugar over a low heat, and stir until dissolved
2. Add the passion fruit, stir and chill in the fridge
3. Freeze the mixture for 1 hour then fold in the beaten egg (preferably in a large mixing bowl)
4. Freeze again and beat every 2-3 hours until the mixture is frozen and well-mixed.
5. Leave to thaw for 10-15 mins before serving.

Cornflake Cake

Cornflakes have trouble staying crisp in a climate that averages about 75% humidity....so recipes that involve soggy cereal can be quite useful. This is my own invention but don't bother if you're on a diet.

'Dry' Ingredients
100g cornflakes
50g flaked almonds
25g flour
1 tsp baking powder
3 dried apricots, diced into small pieces

'Wet' Ingredients
100g chocolate (milk, caramel, whatever you like)
100g butter (preferably unsalted)
50g golden syrup (or 25g brown sugar + 25 g golden syrup)

Instructions 

1. Mix all the dry ingredients in a bowl
2. Put all the wet ingredients in a medium sized saucepan and melt over a low heat, stirring regularly until everything is melted and well mixed
3. Add the dry ingredients and stir well
4. Pour into a small baking tin lined with baking paper, level out and press down.
5. Cook for about 15 mins at 220 C until slightly browned
6. Remove and let cool before cutting into slices. Serve cold. Store in fridge in an airtight container.