Zingy passion fruit sorbet

Passion fruit is a flavour atomic bomb: incredibly intense, tart, tropical and fragrant. This sorbet is for those who love 'zesty', refreshing desserts. The fruit's natural acidity is so high that it can handle a lot of sugar without becoming cloying.
🕒 Prep Time 25 mins
🍳 Cook Time 5 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 135 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve/strainer
  • Saucepan
  • Shallow dish
  • Fork

Instructions

1

Cut the fruits in half and scoop out the insides. Pass through a sieve to extract the precious yellow juice, and discard the black seeds (or save for garnish).

Tip: Sieving requires patience, but it's worth it for the smooth texture.
2

Make a syrup from the water, sugar and salt. Cool completely.

Tip: Sugar counterbalances the wild acidity of the passion fruit.
3

Mix the fruit juice into the cold syrup, add the lemon juice. Taste it: it needs to be very intense.

Tip: Passion fruit aroma is very strong, so we dilute it with water, but it remains punchy.
4

Freeze in a shallow dish.

Tip: A shallow layer freezes more evenly.
5

Stir with a fork every half hour (3-4 times) to slush it up.

Tip: Mixing introduces air into the mass and breaks the ice.
6

Rest before serving, garnish with mint.

Tip: Best when fresh.

Recipe FAQ

Can I leave the seeds in?
The seeds are edible and crunchy, but they can be annoying in sorbet. Sprinkle a few on top for decoration!
Where can I get passion fruit?
In larger supermarkets or Asian grocers. Frozen purée is also excellent.

Ingredients

  • 250 ml passion fruit pulp (from approx. 10-12 fruits or purée)
  • 200 ml water
  • 120 g granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 pinch salt
  • 5 pieces mint leaves