Tropical Fruit Sorbet

Method

Place 3 ½ oz water, 3 ½ oz sugar, and ½ oz fresh lemon juice in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Add the seeds of 1 vanilla bean, 14 oz mango puree, and 3 ½ oz passion fruit puree and stir until combined. Freeze for 24 hours and let sit at room temperature for 5 or 10 minutes before serving. Churn the mixture in an ice cream maker if a smoother consistency is desired.