DAY ONE

In a small bowl, whisk together the sorbet stabilizer and sugar #1 until thoroughly combined and set aside.

Pour the water into a small pot and add the stabilizer mixture and heat over low heat, stirring until the stabilizer and sugar are fully dissolved. (Do not bring to a boil).

Once the sugar is dissolved, add the atomized glucose and sugar #2 and stir continuously until the glucose and sugar have disoolved into the liquid.

Remove the pot from the heat.

Pour the hot liquid into a clean bowl and add the lychee and passionfruit purees. Whisk vigourously until all the ingredients are well combined and the mixture is smooth.

Cover the bowl with plastic wrap and place in the refrigerator overnight so it is thoroughly chilled.

Place the ice cream churner bowl into the freezer overnight.

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DAY TWO

Remove the sorbet mixture from the fridge and pour into the ice cream churner bowl and churn according to the manufacturer's instructions. The sorbet will reach a soft-serve consitency.

When the sorbet has reached silky smooth texture, transfer to an airtight container.

Place a piece of parchment paper directly on the surface of the sorbet to prevent ice crystals forming.

Freeze the sorbet for another 4-6 hours before serving.

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