To make a strawberry sorbet, combine 3/4 cup of water, 3/4 cup of sugar and 1/4 teaspoon of salt in a saucepan. Heat the saucepan on medium heat and stir the mixture for about three minutes or until the sugar and salt have dissolved.
Once the sugar and salt have dissolved, the mixture should have a syrupy consistency; allow the syrup to sit and cool for 15 minutes. After the syrup has cooled, purée 3 pints of strawberries with the syrup and 3 tablespoons of lemon juice in a blender. Once the mixture has blended, cover the container, and refrigerate it for four hours. For a smoother texture, strain the mixture through a fine-mesh sieve before refrigerating. Churn the mixture in an ice cream maker according to the manufacturer's instructions, and add in 1 large egg white with only two or three minutes left.
To make a passion fruit sorbet, follow the same instructions as the strawberry sorbet, but also cut 7 passion fruits in half, and scoop the pulp and seeds into a blender. Blend the pulp and seeds for 20 seconds before passing the mixture through a fine-mesh strainer and into a small bowl. Combine six tablespoons of the passion fruit mixture with the strawberry mixture, then place the new mixture into the ice cream maker.