|Canned guava in syrup||14 Ounce (398 Milliliter)|
|Orange juice||150 Milliliter (2/3 Cup)|
|Icing sugar||1⁄2 Cup (8 tbs)|
1. Place the guavas and their syrup, orange juice and icing sugar in a blender or food processor and work until smooth; sieve to remove the seeds.
2. Halve the passion fruit and scoop the flesh into a sieve over a bowl. Press through the sieve to extract as much juice as possible. Stir into the guava puree.
3. Pour into a rigid freezerproof container, cover, seal and freeze for about 3 hours, until slushy. Turn into a bowl.
4. Whisk the egg white until stiff, then whisk into the half-frozen guava puree. Return to the container, cover, seal and freeze for about 2 hours, until firm.