This makes 1 litre, or about half an ice cream container.
250ml water 2/3 cup sugar 500g feijoa pulp ¾ lemon juice METHOD Add the water and sugar to a pot, then slowly bring the water to the boil, stirring to make sure the sugar doesn't burn. Boil for 1 minute then leave to cool completely. Purée the feijoa pulp in a blender, empty into a bowl, add the lemon juice and then “mixy-mixy” (this is Theo's favourite Emily-ism and it means 'combine well') with the cooled sugar syrup and feijoa pulp. Transfer into an ice cream container and put it in the freezer. Every couple of hours, remove the sorbet from the freezer and give it a vigorous whisk until it has a smooth texture.