Passion Fruit-Melon Sorbet
Halve Passion Fruit; scoop out yellow pulp. Place in blender or food processor container. Cover and blend until nearly smooth. Strain out seeds. Repeat with cantaloupe. In same blender place water and corn syrup; whirl until mixed. Stir into Passion Fruit pulp; stir in melon pulp. Place in a 13x9x2-inch baking pan; freeze until almost firm. Remove from freezer; scoop mixture into food processor or blender container and process until slushy. Then return mixture to metal freezer; cover and freeze until firm. To serve, let stand for 15 minutes to soften slightly.